Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     olive oil
   2      cloves        garlic
     2/3  cup           cauliflower -- chopped
     2/3  cup           broccoli -- chopped
     1/3  cup           carrots -- chopped
   2      tablespoons   celery -- plus 2 tsp., chopped
     1/3  cup           onions -- chopped
   7      ounces        chicken stock -- low sodium, low fat
   1      tablespoon    Dijon mustard -- plus 1 teaspoon
                        salt and pepper -- to taste
   1      cup           evaporated skim milk
   2      teaspoons     fresh dill -- minced
   1 1/4  teaspoons     fresh parsley -- minced
   2      teaspoons     cornstarch -- or arrowroot powder
   1      tablespoon    water -- plus 1 teaspoon
   2      tablespoons   Parmesan cheese -- plus 2 teaspoons

Preparation:

Heat the oil in a stockpot over medium heat. Add the garlic and saut‚ for 30 seconds. Add the next 5 ingredients and saut‚ for 10 minutes. Add in half the stock and bring to a boil. Simmer for 10 minutes. In batches, pur‚e the contents of the stockpot in the blender. Set aside in a separate bowl. In the same stockpot, heat remaining stock with the mustard, pepper, salt, and evaporated milk. Bring to a gentle simmer. Add the pur‚ed vegetables and simmer on low for 5 minutes. Add the herbs and simmer for 2 more minutes. Mix together the cornstarch or arrowroot powder and the water. Add to the soup and cook for 2 minutes until thickened. Serve soup in bowls, garnished with Parmesan cheese. NOTES : Prep: 15 min, Cook: 30 min.

Nutritional Information:

calories 133, fat 4.3g, 29% calories from fat, cholesterol 6mg, protein 9.5g, carbohydrates 15.0g, fiber 2.1g, sodium 400mg.