Creamy Cauliflower Soup

I love this soup so much, this is all I want to make with Cauliflower..Try it once this winter and you will love it too...

1 half large Cauliflower cut to florets
1/2 cup chopped onion
Lemon juice 2 tsps
2tbsps flour
1/4 1% milk
2 cups 1% Milk
2 cloves garlic minced
2tbsp Fresh Basil or 1 tsp Dry Basil( or to taste)
2 tbsp Butter or margarine
3/4 tsp salt( or to taste)

Steam Cauliflower with onion and a sprinkle of Lemon juice for 8mins or until tender.
While thats cooking wisk flour into 1/4 milk and mix throughly. Once the cauliflower is cooked strain it and bring it back to the sauce pan. Add milk, flour mixture and garlic. Bring to boil and simmer until it thickens for about 3 mins. Take it off the heat and add the remaining ingredients.

Cozy up on the couch with some throws and have the soup for dinner in a bowl...Ah winter Bliss!

Winter Fresh Vegetable Soup

Stumbled upon this vegetable soup when I was trying to figure out what to do with Cabbage. I Love it so much I made it twice alreay within a week.

Here is the recipe. I made my own fresh vegetable broth and added one Star Anise and a couple of bay leaves in the beginning. But you can modify it to your liking as you please....

Country-French Vegetable Soup



2 teaspoons olive oil

2 cups chopped green cabbage

1 cup chopped onion

1 cup (1/2-inch-thick) sliced carrot

1 cup sliced celery

1 cup diced red potato

1 teaspoon caraway seeds

1 cup water

4 cups Fresh Vegetable Broth or 2 (14 1/2-ounce) cans vegetable broth

1 cup drained canned chickpeas (garbanzo beans)

2 tablespoons minced fresh parsley

2 teaspoons chopped fresh or 1/2 teaspoon dried dill

1/2 teaspoon pepper



Heat oil in a Dutch oven over medium-high heat until hot. Add cabbage and next 5 ingredients (cabbage through caraway seeds); sauté 2 minutes. Add water and broth; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add chickpeas, parsley, dill, and pepper; cook until thoroughly heated.







Yield: 4 servings (serving size: 1 3/4 cups)



CALORIES 184 (20% from fat); FAT 4.1g (sat 0.7g,mono 2.3g,poly 0.8g); IRON 1.8mg; CHOLESTEROL 0.0mg; CALCIUM 77mg; CARBOHYDRATE 33.1g; SODIUM 425mg; PROTEIN 5.7g; FIBER 7.6g



Cooking Light, NOVEMBER 1997