Cream of Cauliflower soup (low fat)

2 Tbsp soft margarine
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, cubed
2 large carrots, chopped
4 cups low-sodium vegetable broth
1 large head cauliflower, chopped
1 cup skim milk
1/2 tsp black pepper
1/8 tsp nutmeg
1 tsp dried parsley

1. In a large pot over medium heat, melt margarine. Stir in onion & garlic and cook until onion is translucent, about 5 minutes.
2. Stir in potatoes and carrots and cook 5 minutes more.
3. Pour in broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes.
4. Remove from heat.
5. Remove 1 cup of cooked vegetables.
6. Puree soup in batches in a blender or food processor, or in a pot using an immersion blender or beaters.
7. Return to low heat and stir in vegetables, milk, pepper and nutmeg. Heat through.
8. Serve garnished with a sprinkle of parsley.

Makes 6 large servings.

Number of Servings: 6

Recipe submitted by SparkPeople user TIMTOO.