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0
POINTS
per
serving
Ingredients:
6
cups water
4
cups cauliflower -- chopped
2
cups sliced carrots
1/2
cup chopped onions
2
tablespoons chopped parsley
4
chicken bouillon cube
salt
-- to taste
white
pepper -- to taste
Instructions:
1.
In a 5-quart (or 5-L) saucepan, add all ingredients
except salt and white pepper. Cover and simmer
until vegetables are tender (about 20 minutes).
2.
Strain off and reserve most of the liquid. Place
vegetables in a food processor and puree.
3.
Add pureed vegetables and reserved liquid back
into the pot, add salt and white pepper, and reheat.
Yield:
About 6 servings
0 POINTS per serving
Nutritional
Information:
Per
serving: 47 Calories; 1g Fat (11% calories from
fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol;
538mg Sodium: 3 gm Fiber
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