3 Tbsp non-fat instant dry powdered milk
1/4 tsp table salt
2 oz onions, chopped (1/3 cup)
8 oz sweet potatoes, peeled and chopped
12 oz fresh cauliflower, chopped (3 cups)
2 1/2 cup fat-free, reduced-sodium chicken broth
Combine all ingredients except the powdered milk in a soup pan.
Cover and simmer until sweet potatoes are very soft.
When the potatoes are tender, pour the soup into a blender and add the powdered milk.
Blend until smooth.
Pour back into the pan and season to taste with addition salt (if needed) and freshly ground black pepper.
For an extra point, add one ounce of light velveeta or one Kraft 2% sharp cheddar single to an individual serving of soup. (The sharp cheddar is better.)
POINTS Value: 1
Servings: 4
Serving size is one cup.
The Johnson Family Cookbook