RECIPE OF THE MONTH

Cream of Cauliflower and Broccoli Soup

This is wonderful soup to have on a cold, winter day after you have been outside for a long walk or cross-country skiing! Makes 8 servings.

Ingredients

• 1 head of cauliflower – chopped and put ½ aside
• 1 stalk of broccoli – chopped and put ½ aside
• 1 peeled potato - chopped
• 1 onion - chopped
• 2 stalks of celery - chopped
• 2 T olive oil
• 2 to 4 cloves of garlic
• 5 cups of milk (2%)
• 2-14 ounce cans of chicken broth
• Salt and pepper to taste

Saute onions, garlic and celery in olive oil in large soup pot. When onions and celery are translucent, add milk, chicken broth, cauliflower and potato. Simmer for about 30 minutes. Stir occasionally and do not let the soup boil. Once the cauliflower and potato are soft, let soup cool and then blend in a food processor. Return soup to pot. Add second half of chopped cauliflower and chopped broccoli to soup. Simmer again for 30 minutes until vegetables are soft. Salt and pepper to taste. Serve piping hot with crusty bread and salad.

Nutritional information (per serving)

170 calories
7 g total fat
1 g saturated fat
20 g carbohydrate
8 g protein
2 g fiber

Portions (1 1/2 cups): 1 dairy, 1 vegetable, 1 extra