delicious, very low-fat soup from the Microwaving Light & Healthy cookbook, gets you an A!

Ingredients

10	oz. broccoli, chopped
10	oz. cauliflower
1	cup potato, shredded
1	cup water
2	tbsp. onion, chopped
4	tsp. chicken bouillon
1/4	tsp. pepper
1/8	tsp. ground nutmeg
3	cups skim milk

Directions

1. In 2 quart casserole, combine all ingredients, except milk. Cover. Microwave on High for 20 minutes (or until vegetables are tender), stirrinng 2 or 3 times. Let stand, covered, for 5 minutes.
   
   
2. Process half the vegetables in food processor or blender bowl until pureed. Repeat with remaining vegetables until everything is pureed. Return to casserole dish and blend in the milk. Microwave, uncovered, on High for 5 minutes, then stir. Microwave for 5 more minutes or until completely heated.
   
   
3. Note: If you don't like spicy soup, add less pepper. 1/4 tsp. makes it very peppery! You can also add less milk for a thicker soup, or add more bouillon for flavor. Tweak to your liking. Makes 9 3/4 cup servings. Enjoy!
   
   

Categories

Vegetables, Soup, Microwave

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Low in cholesterol High in calcium High in dietary fiber High in pantothenic acid High in phosphorus High in potassium High in riboflavin High in selenium High in vitamin A High in vitamin B12 Very high in vitamin C High in zinc

Bad points Very high in sugar