Cauliflower Soup and Kiddie Club

Found in Parents Magazine

4 cups cauliflower florets (about 1 head)
1/4 cup small whole wheat pasta
2 cups lowfat milk
1/2 tsp. sea salt
chopped parsley (for garnish)

Place cauliflower, pasta, milk, and sea salt in a pot. Bring to a boil, then reduce to a simmer and cook until cauliflower is tender, about 25 minutes. Puree until smooth in a blender (let cool a bit first). Divide the soupe among 4 bowls and garnish with parsley.

4 slices whole-wheat toast
2 Tbs. pesto sauce
4 slices low-sodium deli turkey

Spread each piece of toast with 1/2 Tbs. pesto. Top two slices of the toast with turkey. Cover with remainin toast slices. Cut each sandwich into quarters. Serves 4.