Veggie Soup

Preperation Time:
 20 minutes
Cooking time: 25 minutes
4 servings
73 calories per serving and 3% from fat


Cooking oil spray
1 cup each small cauliflower floret, chopped onion, and chapped carrot
2 garlic cloves, minced
3 cups low salt vegtable broth
1/2 teaspoon salt
1/4 teaspoon of freshly ground black pepper
1/2 cup canned evaporated skim milk or 1% milk
1/2 chipotle chile salsa
1.4 cup chopped cilantro or parsley

Heat a saucepan over medium heat.  Coat with cooking oil spray.  Add cauliflower, onion, carrot, and garlic; cook five minutes, stirrring
ocassionally.  Add broth, salt and pepper; bring to a boil over high heat.  Reduce heat; cover and simmer 15 minutes or until vegtables
are very tender.  Using a slotted spoon, transfer vegtable to a blender or food processor, leaving sauce in the saucepan.  Add evaporated
milk and blend until smooth.  Return soup to the saucepan; add salsa, stir, and heath through.  Stir in cilantro; ladle into shallow bowls.


Chicken broth will work just as well as vegtable broth, and will provide a little additional lean protein.  Fat free half and half (skim milk with
natural thickeners) would work very well in place of evaporated skim milk and would be a little sweeter and creamier.
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