1 c chopped yellow onion (about 1 med onion)

4 cloves garlic, minced, OR 1 tsp  garlic powder

3 c cauliflower florets

1/2 c shredded carrots

1 lg potato, cubed (washed well, skin intact)

2 c low-sodium vegetable broth

3 tbs light OR reduced-fat cream cheese

salt and pepper to taste

Liberally coat a lg pot with nonstick cooking spray and warm over med heat. Add the onion and cook until soft, approximately 5 minutes. Stir frequently to prevent burning. Add more nonstick cooking spray if needed.

Add the garlic and cook for 1-2 minutes, stirring constantly. Add the cauliflower, carrot, potato, vegetable broth, and 1 cup of water. Cover and bring to a boil over high heat.

Reduce the soup to a simmer and cook for 10 minutes with the lid on. Uncover and cook an additional 10 minutes.

Remove from the heat and use an immersion blender to puree the soup until it’s smooth. Add the cream cheese and mix vigorously with a spoon until the cram cheese is melted and well blended.

6 servings 94 calories per serving