Cauliflower Puree With Peas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Asian | Veg05 | 4 | Servings |
INGREDIENTS
| 5 | c | Cauliflower florets, 1 |
| head | ||
| 3 | c | Vegetable stock |
| 1 | T | Brown rice miso |
| 1 | T | Low-fat cream cheese |
| 1 | T | Spike seasoning |
| 1/4 | c | Scraped and finely cubed |
| carrot | ||
| 1/4 | c | Scraped and finely cubed |
| celery | ||
| 1/4 | c | Chopped scallion, white part |
| only | ||
| 2-3 scallions | ||
| 1 | t | Louisiana-style hot sauce |
| 1/4 | t | Ground white pepper |
| 1/2 | c | Fresh peas or frozen peas |
| thawed |
INSTRUCTIONS
This deceptively mild soup is actually brimming with flavorful seasonings. The vitamin- and protein-rich brown rice miso, a soybean paste, is stocked in the ethnic section of larger markets and by Asian groceries. Spike seasoning is an herb mix that can be found on your supermarket's spice rack. You can create a variety of robust, healthy vegetable purees using this recipe. Try substituting an equal amount of trimmed and chopped asparagus, carrot, or spinach for the cauliflower. Combine the cauliflower and vegetable stock in a stockpot. Cook over medium heat for about 20 minutes, until the cauliflower is fork tender. Transfer the contents of the pot to a blender, add the miso and cream cheese, and puree until smooth. Return the puree to the stockpot. Add all remaining ingredients except the peas and cook over low heat for about 5 minutes, until the vegetables are tender. Stir in the peas. Serves 4: Fat per serving = 0.5 grams. Calories per serving = 98. Recipe by: In the Kitchen with Rosie, by Rosie Daley, page 20 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 34
Total Fat: 3.8g
Cholesterol: 75.1mg
Sodium: 124.9mg
Potassium: 390.1mg
Carbohydrates: 5.9g
Fiber: 1.9g
Sugar: 2.7g
Protein: 28.4g