Sausage and Cauliflower Soup

Sausage and cauliflower soup is an easy recipe to make simple substitutions which can benefit your health immensely with no loss of flavor. Change the regular sausage to turkey sausage (less fat and calories). By changing up your milk, egg and cheese ingredients, you have effectively controlled the fats, cholesterol and carbohydrate levels of this recipe. All of these advantages and still you have an excellent tasting bowl of satisfying soup.

Ingredients

6 servings = 3/4 cup per serving =169 calories/serving

• 2 T. chopped onion
• 4 T. reduced fat tub margarine
• 1/2 cup evaporated skim milk (from the can)
• 1/4 cup egg-beaters or other name brand
• 2 T. Low-fat cheddar cheese, cubed
• 1/2 head cauliflower, cooked
• 1/2 lb. bulk turkey sausage, cooked, crumbled and drained
• 1 tsp. garlic powder
• 1 T. parsley flakes

Saute onion in the tub margarine in a skillet. Add evaporated milk and heat to simmer. Do not boil. Whip the egg substitute, milk and seasonings together and pour onto sauted onion. Heat to simmer. Puree in a blender or by hand press the cauliflower until creamy. Add to the skillet with the cheese and cooked sausage. Heat till warm. Serve.

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