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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fresh cauliflower may be substituted for frozen. Simply steam 1 pound of fresh cauliflower florets before they're added in Step #2. Ingredients:
cooking spray |
1 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped carrot |
1 (16-ounce) package frozen cauliflower florets, thawed |
1 (14.5-ounce) can fat-free, less-sodium chicken broth |
1/2 teaspoon curry powder |
1/4 teaspoon pepper |
2 cups fat-free milk, divided |
3/4 teaspoon salt |
2 tablespoons light butter |
celery leaves (optional) |
Directions:
1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, and carrot; cook 4 minutes, stirring frequently.
2. Add cauliflower, broth, curry powder, and pepper; bring to a boil over high heat. Cover, reduce heat, and simmer 20 minutes or until carrot is tender.
3. Remove from heat; stir in 1 cup milk. Place 1 cup cauliflower mixture in a blender; process 10 seconds or until smooth, and pour into a large bowl. Repeat procedure with remaining cauliflower mixture.
4. Return cauliflower mixture to pan; stir in remaining 1 cup milk and salt. Cook over medium heat until thoroughly heated, stirring frequently. Remove from heat; add butter, stirring until melted. Garnish with celery leaves, if desired.
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