Oh my gawd...I made a pot of low cal pureed cauliflower/carrot soup last
night. I used low sodium chicken broth, and didn't salt it much after
although the directions called for S&P to taste I also found a grate of
fresh nutmeg was very appropriate in it.... SO thought it needed salt
but I tried mine with a couple dashes of Mongolian Hot Chili Oil I
recently bought and it was incredible! Who needed salt?! It "filled" out
the low cal soup a bit and it didn't need any salt.

> * Exported from MasterCook *
>
> Cauliflower Carrot Soup
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:00
> Categories : Soups & Stews
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 cups water
> 4 cups low sodium chicken broth -- fat removed
> 6 cups cauliflower -- chopped
> 3 cups sliced carrot
> 2/3 cup chopped onion
> 2 tablespoons chopped parsley
> salt and pepper -- to taste
> nutmeg -- to taste
>
>
>
>
> Combine in large pot and simmer 20-25 minutes until tender. Using stick blender, puree soup. Season with salt, pepper and nutmeg to taste.
>
> Source:
> "Adapted from HealthDiscovery.com website recipes"
> Start to Finish Time:
> "0:30"
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 92 Calories; trace Fat (3.2% calories from fat); 10g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 400mg Sodium. Exchanges: 1 Lean Meat; 2 1/2 Vegetable.