Serves: 8
Total Calories: 135

2 cups potatoes chunks
3 1/2 cups cauliflower, divided
1 medium carrot, chopped
3 cloves garlic (medium), sliced
1 large onion, chopped
1/2 teaspoon salt (optional)
4 cups water or stock
1 1/2 cups low-fat Cheddar cheese, grated
3/4 cup 1% low-fat milk
1/4 teaspoon dill weed
1/4 teaspoon caraway seed
1/4 teaspoon dry mustard
Black pepper
3/4 cup buttermilk
8 teaspoons chopped scallion or chives

1. Cook potatoes, 2 cups cauliflower, carrots, garlic, onion, salt and water for 10 minutes.

2. Turn burner off and let set 15 minutes

3. Puree in blender until smooth and creamy.

4. Heat gently and whisk in cheese, milk and spices.

5. Steam or sauté remaining cauliflower (use microwave if you have one) and add to soup.

6. Just before serving, whisk in buttermilk. Garnish with scallions.

EXCHANGES
1 Milk

NUTRITION FACTS
Calories 106
Total Fat 2 grams
Saturated Fat 1.3 grams
Cholesterol 24 milligrams
Sodium 527 milligrams (without added salt 384 milligrams)
Total Carbohydrate 13 grams
Dietary Fiber 2 gram
Protein 9 grams

Nutritional Facts:

Serves: 8
Total Calories: 135
Calories from Fat: 67

More Recipes from the The Healthy HomeStyle Cookbook Cookbook:
Brocooli-Cauliflower Luncheon Soup
Cauliflower-Cheese Soup*
Chick Pea And Spinach Soup*
Chicken Stock
Corn Chowder*
Dieter's Delight Vegetable Soup
Fish Chowder
French Onion Soup*
Lentil Soup*
Norwegian Spinach Soup
Turkish Spinach Soup
Vegetable Cream Soup*
Vitamin Soup