Cheesy Cauliflower Soup

Serves 4

2 cups chicken broth
2 (8-ounce) packages frozen cauliflower
1 medium stalk celery—cut into 1/2-inch pieces
1 medium carrot—cut into 1/2-inch pieces
1 small onion—cut into eighths
1/2 teaspoon thyme
salt and pepper—to taste
1 cup milk
1 1/2 cups low-fat cheddar cheese—shredded

Throw all ingredients except milk and cheese into a crockpot and cook
on low until vegetables are very tender, about 4-6 hours.

Carefully pour mixture into work bowl of food processor fitting with
steel blade or into blender container. Cover and process until
smooth. OR, if you like it a little lumpy and bumpy like I do, use a
potato masher and have at it in the crockpot itself–mash to your
heart’s delight.

Place your cauliflower mixture into a saucepan; stir in milk and
cheese. Heat over medium heat, stirring constantly, until cheese is
melted and mixture is hot.

Per serving: 235 Calories; 16g Total Fat; (59% calories from fat);
15g Protein; 8g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol;
701mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0
Fruit; 2 Fat; 0 Other Carbohydrates

SERVING SUGGESTIONS: A big green salad and some whole grain rolls
make for a nice supper.