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Cauliflower Soup
http://www.webefit.com/Recipes/Soups/rec_sop_027.html
Nutrition information
Calories 184 (11% from fat)
Fat 2.2 gram
Saturated Fat 1.1 gram
Cholesterol 6.5 mg.
Sodium 288 mg.
Carb. 35 gram
Fiber 7 gram
Sugar 14 gram
Protein 9 gram		 Ingredients
5 cups water
2 bags frozen cauliflower florets (1 lb. per bag)
fat free olive oil spray
1 cup onion, diced
2 cups water
5 packets herb ox no sodium chicken stock
4 Tbsp. whole wheat flour
2 cups fat free half & half
2 tsp. Worcestershire sauce
1 tsp. black pepper, ground
1/4 tsp. dried thyme
2 tsp. dried basil
2 tsp. dried marjoram
1 Tbsp. corn starch
OPTIONAL
salt to taste (If you're not on a reduced sodium diet.)
Cauliflower Soup http://www.webefit.com/Recipes/Soups/rec_sop_027.html

1. Heat 5 cups of water in a large non-stick pot over high heat. Once the water is boiling, add the frozen cauliflower and bring back to a boil. When the water is boiling again, reduce heat to medium and let it cook for another 5 minutes.
2. Drain cauliflower and set aside.
3. Wipe out non-stick pot and warm over medium heat. Once pot is hot, spray with fat free olive oil spray and add the diced onions. Saute for 3 to 4 minutes.
4. Stir in all the remaining ingredients. Cook over medium heat for 10 minutes, until cauliflower is tender. To make the soup creamy, pour it into a blender and process until it's smooth. Transfer the soup back into the pot and keep it warm until you're ready to serve.

Yield: 4 Servings
1