Instructions
In a large pot, heat oil and saute onions or 4 minutes until tender. Add four cups of broth and cauliflower and bring to a boil. Reduce heat and
cook for 10 minutes or until cauliflower is tender.
In a small bowl, combine 1/2 cup broth and flour and whisk together. Add to the pot and cook, stirring continually until soup comes to a boil
and thickens. In small portions, put soup into a blender or processor to pulse almost to puree.
Return to pot and add cheese and peppers, stir until cheese is completely melted Season with salt
and pepper and hot sauce. Nutritional Info Per Serving: Cal 169, Protein 13 g, Carbs 13 g, Fat 8 g, Cals from Fat 41, Dietary Fiber 4 g, Cholesterol 15 mg, Sodium 512 mg, Diabetic Exchanges: 1 lean meat,
.5 starch, 1.5 vegetable, 1 fat
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