Nutrition per serving may change if servings are adjusted.
2 cups small cauliflower florets (about ½ inch in diameter)
2 tablespoons water
4 ounces extra-lean lower-sodium ham, chopped ( ¾ cup)
2 teaspoons canola oil, divided
1 cup chopped red sweet pepper (2 small)
2 cloves garlic, minced
8 ounces red potatoes, cut into ½-inch cubes
1¾ cups no-salt-added chicken broth
⅛ teaspoon to ¼ teaspoon crushed red pepper
1 (12 ounce) can evaporated fat-free milk
1 tablespoon cornstarch
½ cup sliced green onions (4), divided
2 tablespoons light butter or diet margarine
1 tablespoon snipped fresh sage
2 ounces reduced-fat sharp cheddar cheese, shredded ( ½ cup)
In a small microwave-safe bowl, combine cauliflower and the water. Cover with vented plastic wrap. Microwave on 100 percent power (high) 3 to 5 minutes or until cauliflower is very tender. Cool slightly; drain. Place cooked cauliflower in a food processor or blender. Cover and process or blend until pureed. Set aside. Meanwhile, in a large saucepan, cook ham in 1 teaspoon of the hot oil over medium-high heat 3 to 5 minutes or until lightly browned. Using a slotted spoon, remove ham; set aside.
In the same large saucepan cook sweet pepper and garlic in the remaining 1 teaspoon hot oil 3 minutes. Stir in potatoes, broth, and crushed red pepper. Bring to boiling over high heat; reduce heat. Simmer, covered, about 10 minutes or just until potatoes are tender.
In a small bowl, combine evaporated milk and cornstarch, stirring until smooth. Add to saucepan; cook and stir until thickened and bubbly. Stir in ¼ cup of the green onions, the light butter, sage, ham, and pureed cauliflower. Cook over medium-low heat 5 minutes to heat through and allow flavors to blend. Serve topped with cheese and the remaining ¼ cup green onions.
Cook's Tip: This makes a lighter version of potato soup which is the perfect transition when the weather is changing from summer to fall.