pretty good way to get some veggies
Broccoli Cauliflower Chowder
1 tsp extra-virgin olive oil
2 TB diced onion
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 c. shredded potatoes
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
14.5 oz can fat free chicken broth
8 oz frozen cauliflower
1 c. broccoli crowns
10 3/4 oz can reduced fat cheddar cheese soup
1 cup water
1/8 teaspoon salt, or to taste
1/4 tsp black pepper
Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth, cauliflower and broccoli; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Simmer, covered, until the broccoli and cauliflower is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in soup. cook over medium heat, stirring, until heated through. Season with salt and pepper.
Yield: 5 servings. Per serving= 144 Calories; 6g Fat (30.1% calories from fat); 8g Protein; 21g Carbohydrate; 4g Dietary Fiber; 7mg Cholesterol; 676mg Sodium.