Creamy Cauliflower Soup
adapted from Skinnytaste

Servings - 4    Serving Size -a generous 1cup-ish   Points Plus per Serving - 2 Points+
Calories - 97.7,   Total Fat - 3.5g,   Carb. - 13.8g,   Protein - 4.7g,   Fiber - 4.5g

1 TBS unsalted butter
1/2 cup chopped onion
2 -3 carrots, peeled and sliced thin
1 tsp. all purpose flour
1 head of fresh cauliflower florets, cut into pieces
4 cups of fat free chicken stock
salt and pepper
1/4 cup fat free half and half
paprika to garnish

Heat heavy stock pan or dutch oven over medium heat.  Add butter, onion and carrot.  Cook until onion and carrot begin to soften.  ( about 3-4 min) Add flour and cook while stirring for one minute.  Add chicken broth and cauliflower florets.  Bring to boil, cover and turn heat down and allow soup to simmer until all vegetables are soft enough to break up with a spoon.  ( approx 20 minutes).  Take off heat, and puree with a hand blender ( immersion blender).  If you do not have a hand blender you can take the soup out in small batches and puree in food processor or blender, but be careful to only puree one cup at a time, because this is HOT liquid.  Once the soup is pureed to your liking, stir in the fat free half and half, and season with salt and pepper to taste.   Ladle into bowls and garnish with paprika.