Source:

Susan

Serves/Makes:4 or more

Ingredients

• 1 head of cauliflower, cut in pieces
• 1/4 cup (60 ml) cooking liquid from cauliflower
• 1 16 oz (448 grm). can chicken broth
• 1/2 cup (125 ml) chopped onion
• 2 tsp (10 ml) margarine
• 1/2 cup (125 ml) nonfat milk
• 1/2 cup (125 ml) low-fat plain yogurt (or more to taste)
• 1/4 tsp (1 ml) pepper
• 1 tsp (5 ml) herbs du provence or fines herbes
• Garnish: 2 tbsp (30 ml) chopped parsley or cilantro

Preparation

• Steam cauliflower until tender.
• Saute onion in margarine until softened but not brown, about 2 minutes.
• Combine all ingredients except parsley.
• Place in blender container in batches and puree.
• Reheat over low.
• Garnish with parsley.

Comments

Increase liquid amounts until soup is the consistency that you like it. Use canned vegetable broth to keep the recipe vegetarian.

Yogurt gives it extra tang!