Creamy Cauliflower Soup Recipe
I love indulgent cream soups but not the
fat that goes along with them. The velvety texture of this healthier
cauliflower soup makes it feel so rich, and the spicy kick warms you from the
inside out. Ingredients :
6 cups water
1-3/4 pounds Yukon Gold potatoes (about 4
medium), peeled and cut into 1-inch cubes
1 medium head cauliflower (about 1-1/2
pounds), cut into 1-inch pieces
1 small onion, chopped
3 garlic cloves, minced
1 large bay leaf
3 teaspoons dried celery flakes
1-1/2 teaspoons salt
1-1/2 teaspoons adobo seasoning
3/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
3/4 cup nonfat dry milk powder
Optional toppings: Shredded cheddar
cheese, sliced green onions and croutons
Place the first 11 ingredients in a 6-qt.
electric pressure cooker.
Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally
for 10 minutes; quick-release any remaining pressure.
Discard bay leaf. Stir in milk powder
until dissolved. Puree soup using an immersion blender. Or, cool slightly and
puree soup in batches in a blender; return to pressure cooker and heat through.
If desired, serve with toppings.
Nutrition Facts :
1 cup: 80 calories, 0 fat (0 saturated
fat), 1mg cholesterol, 434mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 3g
protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.