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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a WW friendly recipe. We've had it twice, and love it! I tried it with dried dill, and prefer it without the dill. Ingredients:
1 1/2 cups onions, chopped |
2 tablespoons olive oil |
1 medium head cauliflower, separated into florets |
10 chicken bouillon cubes |
2 1/2 cups water |
1 cup nonfat milk |
12 ounces low-fat cheddar cheese |
2 -3 tablespoons chopped fresh dill |
Directions:
1. In lg saucepan over medium heat, combine onion and olive oil; cook stirring until onion is tender, 3-5 minute.
2. Add cauliflower and cook, stirring, another 3-4 minutes longer.
3. Add cubes, water, and milk to pan and bring to a boil. Reduce heat to maintain gentle simmer, cover pan and cook another 30 minutes, until cauliflower is very tender.
4. In blender, puree soup in batches. Return to pan over md-low heat. Whisk in cheese and continue stirring until cheese is melted.
5. Whisk in dill and serve. Optional - We didn't like the dill.
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