Cauliflower Soup

An easy, vegetarian cauliflower soup with onions, celery, and carrots, that will warm your heart and your soul.

Ingredients

• 3 c. water
• 1 c. frozen cauliflower, chopped
• 1/4 cube low-sodium chicken bouillon
• 1/2 medium onion, chopped
• 1/4 c. celery, chopped
• 3 baby carrots, sliced
• 1/8 tsp. Herbs de Provence or dried basil
• 1 Tbsp. mayonnaise
• 3 Tbsp. cream cheese
• 1 Tbsp. margarine
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/3 tsp. granulated garlic
• 1 Tbsp. flour (to thicken)
• 1 Tbsp. margarine (to thicken)

Directions

Microwave cauliflower to thaw and chop into bite-sized pieces. In a soup pot, place water, onion, carrots, celery and bouillon cube. Bring to a boil and cook on low heat until vegetables are tender. Add salt, pepper, herbs, cream cheese, mayonnaise and 1 Tbsp. margarine. Stir cauliflower into soup and cook another 3 – 5 minutes. To thicken soup, mix 

Makes 4 servings. (Counts as part of daily fluid intake.)

Nutrient analysis per 1 cup

Calories 57
Protein 2 g
Sodium 212 mg
Phosphorus 32 mg
Calcium 36 mg
Potassium 156 mg