Recipe - Cauliflower Puree With Peas

5 cup Cauliflower florets; (1
head)
3 cup Vegetable stock
1 tablespoon Brown rice miso
1 tablespoon Lowfat cream cheese
1 tablespoon Spike seasoning
One fourth cup Scraped and finely cubed
carrot
One fourth cup Scraped and finely cubed
celery
One fourth cup Chopped scallion; white part
only
(23 scallions)
1 teaspoon Louisianastyle hot sauce
One fourth teaspoon Ground white pepper
One half cup Fresh peas or frozen peas;
thawed

This deceptively mild soup is actually brimming with flavorful
seasonings. The vitamin and proteinrich brown rice miso, a soybean
paste, is stocked in the ethnic section of larger markets and by
Asian groceries. Spike seasoning is an herb mix that can be found on
your supermarket's spice rack.

You can create a variety of robust, healthy vegetable purees using
this recipe. Try substituting an equal amount of trimmed and chopped
asparagus, carrot, or spinach for the cauliflower.

Combine the cauliflower and vegetable stock in a stockpot. Cook over
medium heat for about 20 minutes, until the cauliflower is fork
tender. Transfer the contents of the pot to a blender, add the miso
and cream cheese, and puree until smooth. Return the puree to the
stockpot. Add all remaining ingredients except the peas and cook over
low heat for about 5 minutes, until the vegetables are tender. Stir
in the peas.

Serves 4: Fat per serving = 0.5 grams. Calories per serving = 98.

Recipe by: In the Kitchen with Rosie, by Rosie Daley, page 20

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