cauliflower and spinach soup

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low carb, low fat, low cal

 

 

* Exported from MasterCook *

 

Cauliflower and Spinach Soup

 

Recipe By :Starters and Soups, Australian Women's Weekly Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon oil

1 medium onion -- chopped

18 ounces cauliflower -- (16-20oz), chopped

10 ounces chopped spinach

2 1/2 cups water

1 small chicken-flavored bouillon cube -- crumbled

1 1/4 cups lowfat 1% milk

1 pinch cayenne pepper

1 3/4 ounces oyster mushrooms (raw) -- sliced

 

Heat oil in large saucepan, add onion, cook over medium heat for about 2 minutes

or until onion is soft. Add cauliflower, spinach, water, bouillon, milk and

pepper, bring just to boil, reduce heat, cover , and simmer for about 20 minutes

or until cauliflower is tender. Puree until smooth, stir in mushrooms. Serve

warm or chilled. Four starter or two main course servings.

 

Variation: substitute turnips for some or all of the cauliflower. Substitute

broccoli for some or all of the spinach. Vary spices.

 

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Per Serving (excluding unknown items): 126 Calories; 5g Fat (31.7% calories from

fat); 8g Protein; 16g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 326mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat

Milk; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 2570 0 0 4321

 

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