DIETS: LC VT
Serves 6

Ingredients: 

• 1 medium head cauliflower, broken into florets
• 1 medium carrot, shredded
• 1 medium stalk celery, chopped
• 2 1/2 cups water
• 2 teaspoons chicken bouillon granules
• 3 Tablespoons butter
• 3 Tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups milk

Instructions: 

• In a large saucepan, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
• In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir into the cauliflower mixture.
• Ladle into bowls and serve!

Nutrition Info Per Serving (no garnish): 
Calories 144.2
Total Fat 7.7 g
Saturated Fat 4.7 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.6 g
Cholesterol 22.2 mg
Sodium 608.1 mg
Potassium 499.3 mg
Total Carbohydrate 14.5 g
Dietary Fiber 3.0 g
Sugars 6.5 g
Protein 5.8 g