In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil. Reduce heat and let simmer until cauliflower is tender; let cool slightly. Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth. Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed. Set aside. In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and saute until translucent. Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute. Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower. Reduce heat and let simmer, stirring accasionally, until heated through; stir in pepper. Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
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|Serving Size: 1 Serving (361g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (54%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 2.5mg||1 %|
|Sodium 259.9mg||9 %|
|Potassium 695.8mg||18 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 12.8g|
|Protein 7.6g||11 %|
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Calories per serving: 195
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