Broccoli Cauliflower Soup

• 1 (10 oz.) pkg. frozen cauliflower, thawed
• 1 (10 oz.) pkg. frozen chopped broccoli, thawed
• 1 c. chopped onion
• 2 cloves minced garlic
• 2 Tbsp. margarine
• 2 Tbsp. flour
• 1 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 1/4 tsp. pepper
• 2 c. chicken broth
• 2 c. skim milk
• 1 1/2 Tbsp. lemon juice

1. In large saucepan, stirring occasionally, cook vegetables and garlic in margarine about 10 minutes or until tender.
2. Stir in flour, salt, nutmeg and pepper.
3. Stir in broth.
4. Cover and stirring occasionally, cook over low heat for about 15 minutes or until thickened.
5. Remove from heat.
6. Set aside 1 cup soup.
7. Puree remaining soup in blender.
8. Return to saucepan.
9. Stir in milk and lemon juice.
10. Cook on medium heat, stirring occasionally, 5 minutes.
11. Add reserved soup; cook until heated through.
12. Serves 4. Low-fat and low calorie.

frozen cauliflower, broccoli, onion, garlic, margarine, flour, salt, nutmeg, pepper, chicken broth, milk, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244364 (may not work)