Ingredients:
1 tbsp butter
1 tbsp unbleached flour (all purpose is fine too)
1 medium head cauliflower - chopped
1/2 cup chopped onions
4 cups fat free chicken broth (vegetarians can use vegetable broth)
salt and pepper to taste
Directions:
In a medium saucepan, make a roux by melting the butter on low heat. Add the flour and stir about 2 minutes.
Add the chicken broth, onions and cauliflower and set heat to medium. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.
Servings: 4 servings • Size: 1 1/2 cups Smart Points: 2
Calories: 80 • Fat: 3 g • Carb: 11 g • Fiber: 4.0 g • Protein: 4 g • Sugar: 0
Sodium: 494 mg (without salt) will vary by brand of broth • Choles: 8 mg