Creamy
Cauliflower Soup Recipe
I
love indulgent cream soups but not the fat that goes along with them. The
velvety texture of this healthier cauliflower soup makes it feel so rich, and
the spicy kick warms you from the inside out. Ingredients :
6
cups water
1-3/4
pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
1
medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
1
small onion, chopped
3
garlic cloves, minced
1
large bay leaf
3
teaspoons dried celery flakes
1-1/2
teaspoons salt
1-1/2
teaspoons adobo seasoning
3/4
teaspoon ground mustard
1/4
teaspoon cayenne pepper
3/4
cup nonfat dry milk powder
Optional
toppings: Shredded cheddar cheese, sliced green onions and croutons
How
To Make Creamy Cauliflower Soup :
Place
the first 11 ingredients in a 6-qt. electric pressure cooker.
Lock
lid; close pressure-release valve. Adjust to pressure-cook on high for 5
minutes. Let pressure release naturally for 10 minutes; quick-release any
remaining pressure.
Discard
bay leaf. Stir in milk powder until dissolved. Puree soup using an immersion
blender. Or, cool slightly and puree soup in batches in a blender; return to
pressure cooker and heat through. If desired, serve with toppings.
Nutrition
Facts :
1
cup: 80 calories, 0 fat (0 saturated fat), 1mg cholesterol, 434mg sodium, 17g
carbohydrate (4g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1
vegetable, 1/2 starch.
