MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cauliflower Puree With Peas
Categories: Soups
Yield: 4 Servings

5 c Cauliflower florets
- (1 head)
3 c Vegetable stock
1 tb Brown rice miso
1 tb Cream cheese; low-fat
1 tb Spike seasoning
1/4 c Carrot;
- finely diced
1/4 c Celery;
- finely diced
1/4 c Scallion (2 to 3);
- white part only, chopped
1 ts Louisiana-style hot sauce
1/4 ts Ground white pepper
1/2 c Peas; fresh or thawed

You can create a variety of robust, healthy vegetable purees with 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 stock pot. 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 stock pot.
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.

Per serving: 98 Calories, 0.5 g Fat

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

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