Rosie'S Pureed Vegetable Soup

• 5 c. cauliflower florets, chopped asparagus, carrots, broccoli florets or fresh chopped spinach (or combination of any)
• 3 c. vegetable or chicken stock
• 1 Tbsp. brown rice miso or cornstarch
• 1 Tbsp. low-fat cream cheese
• 1 Tbsp. "Spike" seasoning
• 1/4 c. diced carrot
• 1/4 c. diced celery
• 1/4 c. chopped green onion (white part only)
• 1 tsp. hot sauce (Tabasco)
• 1/4 tsp. white pepper
• 1/2 c. fresh or frozen peas, thawed

1. Combine the 5 cups vegetables and stock in large pot.
2. Cook 20 to 25 minutes over a medium heat until the vegetables are tender. Spoon the mixture into a blender or food processor.
3. Add the miso or cornstarch and cream cheese; puree until smooth.
4. (You may want to divide vegetables so as not to overfill the blender or food processor.)
5. Return the mixture to the pot.
6. Stir in the remaining ingredients, except the peas, and simmer 5 minutes, stirring occasionally.
7. Add the peas and simmer another 5 minutes.

cauliflower, vegetable, brown rice, lowfat cream cheese, carrot, celery, green onion, hot sauce, white pepper, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983356 (may not work)