Ingredients

* 2 cups fat-free chicken broth
* 2 cups cauliflower, chopped
* 1 cup carrot, chopped
* 1/2 cup onion, chopped
* 1 cup nonfat milk
* 1/4 teaspoon ground nutmeg
* fresh ground black pepper, to taste

Directions

1. In a large pot, combine broth, cauliflower, carrots, and onions. Bring to a boil.
2. Reduce heat and simmer 7 to 10 minutes, until vegetables are tender.
3. Puree in a blender or food processor. Return to pan.
4. Add milk and heat thoroughly, but do not boil.
5. Stir in nutmeg and pepper.

Makes 4 cups

Calories: 56, Calories from fat: 3, Sugars: 6.6g