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