Creamy Cauliflower Soup with Parmesan Cheese
Get a good dose of fiber and veggie phytonutrients in a delicious lightly cheesy soup. Goes well with a nice salad or with a pasta dish.
3 tablespoons butter or vegetable oil margarine
3 tablespoons whole wheat pastry flour
1 teaspoon crushed garlic
4 cups low fat milk
3 cups finely chopped fresh cauliflower
1 cup fresh grated parmesan cheese
Salt and pepper to taste
Melt butter or margarine in medium sized saucepan, add flour and stir until lightly browned. Add remaining ingredients and cook on medium heat for 10-15 minutes to thicken. Simmer on low heat for another 15-20 minutes until the cauliflower has become soft. Serve warm. For a smoother soup, blend with a hand blender or with a full-sized blender. Enjoy!
3 tablespoons butter or vegetable oil margarine
3 tablespoons whole wheat pastry flour
1 teaspoon crushed garlic
4 cups low fat milk
3 cups finely chopped fresh cauliflower
1 cup fresh grated parmesan cheese
Salt and pepper to taste
Melt butter or margarine in medium sized saucepan, add flour and stir until lightly browned. Add remaining ingredients and cook on medium heat for 10-15 minutes to thicken. Simmer on low heat for another 15-20 minutes until the cauliflower has become soft. Serve warm. For a smoother soup, blend with a hand blender or with a full-sized blender. Enjoy!