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Nutrition News: What Kids Will Eat

Charlyn Fargo on

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

Optional garnish: fresh thyme leaves

 

Remove outer leaves from cauliflower. Cut cauliflower florets and stem into 2-inch pieces, discarding any tough parts of the stem. Heat olive oil in a large Dutch oven over medium heat. Add celery and onion, and cook, stirring frequently, 5 minutes or until softened. Add garlic, and cook, stirring constantly, 30 seconds. Add cauliflower, beans, broth and thyme, and bring to a boil. Reduce heat, and simmer 15 to 20 minutes, or until cauliflower is tender. Puree soup with an immersion blender until smooth. Stir in salt, black pepper and cayenne pepper. Garnish each serving with thyme leaves, if desired.

Per serving: 100 calories; 5 grams protein; 15 grams carbohydrates; 2.5 grams fat; 0 milligrams cholesterol; 3 grams fiber; 3 grams sugar; 280 milligrams sodium.

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Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com

 

 

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