Low Calories Creamy Vegetable Soup

Instructions

1. Cauliflower: For soup - Break off 1/4 of the cauliflower into small bite size florets and put aside to use in the soup. For broth - Break up the rest of the cauliflower into medium florets. If you have a small cauliflower, use the stem too - peel then rough dice.
2. Broth: Place cauliflower for broth in a large pot. Add zucchini, onion, whole garlic cloves, vegetable broth and water. Place lid on, bring to boil then adjust heat so it's simmering energetically. Cook for 15 minutes or until cauliflower is soft. Transfer to blender, add garlic powder, onion powder, pepper and milk. Puree soup, starting on low then getting faster.
3. Soup: Heat oil in a large pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery, cook for 2 minutes. Add thyme, red pepper and green beans. Cook until softened, around 2 minutes. Pour in soup broth. Adjustment consistency with water to achieve desired thickness. Add reserved cauliflower. Simmer 5 minutes to bring flavors together. Season with salt and pepper.
4. Serve, garnished with parsley.

• Servings : 4
• Ready in : 50 Minutes
• Course : Appetizers, Main courses
• Recipe Type : 90 day diet, Soups, Vegetables and site dishes
• Ingredient : Carrots, Cauliflower, Celery stalk leaves, Celery sticks, Garlic, Garlic powder, Green beans, Ground black pepper, Milk, Olive oil, Onion, Onion powder, Parsley, Peas, Pepper, Red peppers, Salt, Sunflower oil, Thyme, Vegetable broth, Zucchini