Creamy Vegetable Soup

Creamy Vegetable Soup

This looks and tastes like a rich, cheesy soup but it's actually very low in calories and fat. The carrot gives it a nice color that makes it look cheesy. My kids love this and have no idea they are eating so many vegetables.

2 cups chopped onion 2 cups carrots, chopped 1 cup chopped celery 1 tablespoon oil 4 large potatoes, peeled and cubed

1 large head of cauliflower, chopped 6 cups chicken broth 2 teaspoons salt 1 teaspoon pepper 1/2 cup light sour cream

1 In a large soup pot, saute onions, carrots, and celery in oil. Add potatoes and cauliflower and saute 5 minutes. Add broth, salt, and pepper and bring to a boil. Reduce heat, cover, and simmer about 10-15 minutes until vegetables are tender.

2 Puree about 2/3 of the soup in a blender until smooth and return to the pan. Stir in sour cream and heat through--do not boil!

3 Garnish with favorite toppings: cheese, sour cream, green onion, bacon, etc.

Servings: 8

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Curried Split Pea Soup With Cauliflower

Curried Split Pea Soup with Cauliflower

1 tsp cumin 1 teaspoon ground mustard 1 teaspoon ginger 2 tsp finely minced garlic 2 cups coarsely chopped onions 3 large carrots, halved lengthwise and cut into 1/2-inch slices

6 cups boiling water 2 cups dried green or yellow split peas, picked over and rinsed 1-2 tablespoons mild curry powder (to taste) 2 teaspoons Salt 1 lb fresh or frozen cauliflower, chopped

Procedure

1 Place all ingredients in crock pot, except for cauliflower. Cook for 8-10 hours on low or 4-5 on high. Add cauliflower and cook until tender (about 1 hour on high).

Servings: 6