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Categories:
vegetable broth potatoes cauliflower onion nonfat milk brown rice flour Cheddar cheese turkey bacon ground black pepper
Viewed: 45 - Published at: a year agoIngredients
- 5 cups low-sodium low-fat vegetable broth, divided
- 4 potatoes, peeled and diced
- 20 ounces frozen cauliflower
- 12 cup onion, chopped
- 1 12 cups nonfat milk, divided
- 13 cup brown rice flour
- 12 cup sharp cheddar cheese, shredded
- 4 slices cooked drained & crumbled turkey bacon (low-sodium)
- ground black pepper
Method
- Pour 4 cups vegetable broth into large pot; add potatoes; bring to a boil and simmer until fork-tender; drain and slightly mash potatoes; reserve broth.
- Pour remaining 1 cup vegetable broth into medium pot; add cauliflower and onions; bring to a boil and simmer until very soft.
- Scoop cauliflower mixture into blender and process until smooth.
- Add reserved broth from cooked potatoes if necessary.
- Blend 1/2 cup milk with brown rice flour in a bowl with a fork; set aside.
- Pour pureed cauliflower and remaining 1 cup milk into medium pot.
- Heat until warmed through, then slowly whisk in milk/rice flour mixture.
- Continue whisking while heating until soup base thickens.
- Add reserved potatoes (and remaining broth if needed); heat until thickened and bubbly.
- Serve soup into bowls garnished with 1 Tbs.
- shredded cheese and 1/2 slice prepared turkey bacon.
