Ingredients
2 teaspoons vegetable oil
1 cup chopped onion
1 clove garlic, minced
1 (10-ounce) package frozen cauliflower flowerets or 3-1/2 cups
1 medium potato, peeled and diced (1 cup)
2-1/2 cups low-sodium, low-fat chicken stock
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground white or black pepper
2 teaspoons horseradish
1/2 cup Glucerna® Homemade Vanilla Shake
Chopped chives and parsley, garnish
Directions
- In a medium saucepan, heat the oil and sauté the onions and garlic over medium heat for 3 to 5 minutes or until onions are translucent.
- Add the cauliflower, potato, chicken stock, salt, and pepper. Bring to a simmer, reduce the heat to low, cover with a lid, and continue to cook at a low simmer for 15 to 18 minutes until vegetables are very tender (fresh cauliflower will take longer to cook).
- Working in batches, transfer the soup to a food processor or jar of a blender and puree until smooth.
- Return soup to the pan, add horseradish and the Glucerna Homemade Vanilla Shake, and stir until hot. (Do not bring to a boil.)
- Serve with a sprinkle of chopped chives or parsley.
| Serving Size 1 cup |
Amount Per Serving |
%DV* |
| |
Total Fat 4.5g |
7% |
| |
Saturated Fat 0.5g |
3% |
| Calories 140 |
Cholesterol 15mg |
5% |
| Calories from Fat 40 |
Sodium 430mg |
18% |
| |
Total Carbohydrate 18g |
6% |
| |
Dietary Fiber 3g |
14% |
| |
Sugars 4g |
|
| |
Protein 7g |
|
| Vitamin A 4% Vitamin C 60% Calcium 4% Iron 4% |
© 2008 Abbott Laboratories