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Brocooli-Cauliflower Luncheon Soup

Serves: 4
Total Calories: 188

Ingredients

1 (10-ounce) box frozen broccoli, chopped
1 (10-ounce) package frozen cauliflower, chopped
1/3 cup onion, chopped
2 teaspoons instant low-sodium chicken bouillon
1 1/2 cups water
1 tablespoon cornstarch
1 (14-ounce) can skim evaporated milk, undiluted
1/4 teaspoon salt (optional)
Freshly ground pepper
1/4 teaspoon nutmeg, freshly grated if possible
1/4 cup low-fat cheese, shredded

Directions:

1. Cook vegetables and bouillon in water for 5 minutes. Turn off heat and let stand for 15 minutes.

2. Puree in blender in two batches, about 3 pulses each batch.

3. Combine cornstarch and milk add to vegetables. Use an additional 1/2 cup of water to rinse out milk can and blender. Add to soup.

4. Season with salt and pepper, and nutmeg.

5. Heat until bubbly. Do not boil

6. Stir in cheese. Serve hot.

EXCHANGES
1 Skim Milk
1 Starch

NUTRITION FACTS
Calories 153
Total Fat 1 grams
Saturated Fat trace
Cholesterol 11 milligrams
Sodium 429 milligrams (without added salt 285 milligrams)
Total Carbohydrate 23 grams
Dietary Fiber 5 gram
Protein 13 grams

Nutritional Facts:

Serves: 4
Total Calories: 188
Calories from Fat: 73

This Brocooli-Cauliflower Luncheon Soup recipe is from the The Healthy HomeStyle Cookbook Cookbook. Download this Cookbook today.


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