Cooking Light - Healthy and Cheap

http://www.cookinglight.com/food/recipe-finder/frittata-recipes

Cauliflower soup

Start to finish: 30 minutes (15 minutes active)
Servings: 4

Ingredients:

1 head cauliflower, cored and cut into chunks
1 yellow onion, quartered
2 cloves garlic
2 cups low-sodium chicken broth
1/2 teaspoon whole peppercorns (black or mixed)
2 tablespoons yellow (or other light) miso
Hot sauce, to taste
Salt
1/4 cup pepitas (hulled pumpkin seeds)
2 tablespoons tamari (or soy sauce)

Directions:

In a large saucepan or stockpot over medium-high, combine the cauliflower, onion, garlic, broth and peppercorns. Bring to a simmer, then cover, reduce heat to low and cook for 10 minutes, or until the cauliflower is very tender. Working in batches if necessary, carefully transfer the mixture, including all of the broth, to a blender. Make certain the blender cover is secure when working with hot ingredients.

Puree until smooth.

Add the miso and hot sauce (start with 1/2 teaspoon) to the blender, then puree again to blend. Taste, then season with salt. Return the soup to the pot and keep warm over low heat.

In a medium skillet over medium heat, toast the pumpkin seeds. Stir the seeds constantly until they all have puffed and barely begun to brown. Add the tamari to the skillet, being careful about splatters. Stir until the tamari has completely evaporated and coated the pepitas. Ladle the soup into serving bowls and top each serving with pepitas.

Nutrition information per serving: 130 calories; 40 calories from fat (31 percent of total calories); 4.5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 15 g carbohydrate; 4 g fiber; 5 g sugar; 8 g protein; 880 mg sodium.

This is delicious and low cal too! Happy Weekend! E