Creamless Cream of Cauliflower Soup

Another great one from Kim! This looks great, perfect for a rainy day.
CREAMLESS CREAM OF CAULIFLOWER SOUP

Makes 6 servings; 1 point per serving

2 teaspoons canola oil
1 medium onion, chopped or 3/4 cup frozen chopped onion
2 ribs celery, chopped
1 small head of cauliflower cut into florets or 4 cups frozen cauliflower,thawed
1 medium potato (about 12 ounces) peeled and diced
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon dry mustard
1 teaspoon celery seed
4 cups fat-free vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons golden raisins for garnish

1. Heat oil in a large saucepan over low heat. Add the onion and celery and cook stirring often until golden. About 5 minutes. If onion begins to brown, lower heat.

2. Add the cauliflower and diced potato and cook, stirring for 1 minute. Sprinkle in seasonings, stir well and cook until fragrant, about 20 seconds.

3. Pour in the broth and bring to a simmer. Cover, reduce heat to low and simmer until the potato and cauliflower are soft. (about 15 minutes)

4. Working in batches if necessary, puree the soup in a food processor fitted with the chopping blade or in a blender.

5. Return puree to the saucepan and set over medium heat and cook just until heated through, about 1 minute. Season with salt and pepper, ladle into bowls and top each serving with 1/2 tablespoons of golden raisins.

Note: Adjust amount of seasonings to taste, can also be omitted if desired.

Variation: Use broccoli instead of cauliflower. I prefer the broccoli version without the sage, thyme, dry mustard and celery seed.

Nutritional Information per serving:
Calories 78; Total Fat 2g; Fibre 2g.

A GREAT WAY TO GET IN A SERVING OF VEGGIES.