• 2 tsp. olive oil
• 2 cloves garlic
• 2/3 cup cauliflower, chopped
• 2/3 cup broccoli, chopped
• 1/3 cup carrots, chopped
• 2 Tbs. plus 2 tsp. celery, chopped
• 1/3 cup onions, chopped
• 2/3 cup plus 3 Tbs. low sodium low fat chicken stock
• 1 Tbs. plus 1 tsp. Dijon mustard
• salt and pepper
• 1 cup evaporated skim milk
• 2 tsp. fresh dill, minced
• 1-1/4 tsp. fresh parsley, minced
• 2 tsp. cornstarch, or arrowroot powder
• 1 Tbs. plus 1 tsp. water
• 2 Tbs. plus 2 tsp. Parmesan cheese

Heat the oil in a stockpot over medium heat. Add the garlic and sauté for 30 seconds. Add the next 5 ingredients and sauté for 10 minutes.

Add in half the stock and bring to a boil. Simmer for 10 minutes. In batches, purée the contents of the stockpot in the blender.

Set aside in a separate bowl. In the same stockpot, heat remaining stock with the mustard, pepper, salt, and evaporated milk. Bring to a gentle simmer. Add the puréed vegetables and simmer on low for 5 minutes. Add the herbs and simmer for 2 more minutes.

Mix together the cornstarch or arrowroot powder and the water. Add to the soup and cook for 2 minutes until thickened. Serve soup in bowls,garnished with Parmesan cheese.

Per serving: calories 122, fat 4.2g, 29% calories from fat, cholesterol 6mg, protein 8.5g, carbohydrates 14.1g, fiber 2.3g, sugar 9.7g, sodium 243mg, diet points 2.8.

Dietary Exchanges: Milk: 0.5, Vegetable: 0.9, Fruit: 0.0, Bread: 0.1, Lean meat: 0.2, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Fumé Blanc, Chianti, or Beaujolais.