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Cauliflower and Onion Soup

Sopa de Coliflor y Cebolla
This lowfat but satisfying soup from south of the border is just right for cold weather meals north of the border.
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Equipment

  • large saucepan

Ingredients

Makes 6 servings

  • 1 tablespoon vegetable oil or olive oil
  • 1 medium white onion chopped
  • 2 14 1⁄2-ounce cans fat-free reduced-sodium chicken broth
  • 1 cup lowfat milk
  • 1 medium about 8-ounce baking potato, peeled and sliced
  • 1 medium about 2-pound cauliflower, separated into florets
  • 4 green onions chopped, including most of the green tops
  • 1 teaspoon ground cumin
  • 1 teaspoon salt or to taste
  • ½ teaspoon freshly ground pepper or to taste
  • 1 tablespoon minced red jalapeño chile or red bell pepper

Instructions

  • In a large saucepan, heat the oil over medium heat, and cook the onion, stirring frequently, until softened, about 4 minutes.
  • Add the broth, milk, potato, cauliflower, green onions, cumin, and salt.
  • Bring to a boil over high heat, then reduce the heat, cover, and simmer until the vegetables are very soft, about 20 minutes.
  • Transfer the soup to a blender or food processor and purée until smooth.
  • Return the soup to the pan, and stir in the pepper.
  • Bring to a boil, uncovered, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes.
  • Serve hot with a sprinkle of the minced red pepper.
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Course; Soup
Cuisine; Mexican