Ingredients:

• 1 shallot, chopped
• 3 cloves garlic, minced
• 1 lb. (16 oz.) Cauliflower, cut into florets (or 1 bag frozen cauliflower florets)
• 1-1/2 to 2 cups low sodium fat free vegetable broth
• 1 tsp. curry powder
• 1/8 tsp. sweet paprika
• Salt and pepper to taste

Directions:

Sweat shallot and garlic with a pinch of salt in a dry pan over an extremely low flame or the lowest heat your range top can produce, stirring occasionally. When shallot is translucent, add remaining ingredients, cover tightly and increase heat to medium.

Cook until cauliflower is soft (about 15 minutes), remove from heat and puree in a blender or food processor until smooth.  If soup is too thick, add vegetable broth in 1/4 cup increments and continue pulsing until desired consistency is achieved.

Return to pan over low flame until piping hot, serve immediately.

Servings - 2 servings
Per serving = 1/2recipe = POINTS® value 0*
25calories/.1gfat/2.5gfiber