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Vegetarian

Cauliflower Cheese Soup

Lunch

Coat a large saucepan with cooking spray and sauté onions over medium heat until tender, about 3 minutes. Add cauliflower and continue cooking for 2 more minutes. Add broth and milk to pan and bring to a boil. Reduce heat and simmer, covered, for 30 minutes or until cauliflower is very tender. Remove from heat; puree soup in blender (works best in batches). Return to pan over medium-low heat.

 

Whisk in cheese and continue to stir until melted.

 

Sprinkle with dill and serve.

 

Make it a meal by adding leftover chicken to the soup or try this as a side with vegetables for dinner!

 

Serving size: 1 cup

Cooking spray

1 cup chopped onion

1 medium head cauliflower, roughly chopped

2 ½ cups fat-free/low sodium chicken broth

½ cup fat-free milk

2 oz reduced fat cheddar, grated (about 1 cup)

2 tbsp chopped dill or other herb

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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