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Categories:Viewed: 56 - Published at: 6 years ago
Ingredients
- Nonstick cooking spray
- 1 small yellow onion, cut into small dice
- Kernels from 3 ears fresh corn
- Salt and freshly ground black pepper
- 1 1/2 cups cauliflower florets
- 2 1/2 cups skim milk
- One 7-ounce container Greek yogurt
- 1/2 bunch scallions (green part only), sliced thin on the diagonal
Method
- Heat a Dutch oven over medium heat.
- When the pot is hot, spray it with cooking spray.
- Add the onion and corn.
- Season with salt and pepper to taste.
- Saute, stirring occasionally, for 6 minutes, or until the vegetables have started to soften.
- Add the cauliflower and milk, cover, and bring the soup to a boil.
- Reduce the heat to medium-low.
- Simmer the soup until the corn and cauliflower are tender, about 20 minutes.
- Strain 1 cup of the soup through a sieve.
- Reserve the solids, and return the liquid to the pot.
- Pour the contents of the pot into a blender and puree until smooth.
- Return the soup to the pot, add the strained solids, and bring to a boil.
- Remove the soup from the heat; stir in the yogurt and scallions.
- Season with salt and pepper to taste, and serve.
- Fat: 23g (before), 5.8g (after)
- Calories 359 (before), 190 (after)
- Protein: 10g
- Carbohydrates: 28g
- Cholesterol: 16mg
- Fiber: 3g
- Sodium: 264mg
