Roasted Cauliflower Soup
Roasting vegetables gives them a whole new flavor by bringing out the natural sugars as they caramelize.
INGREDIENTS
- 1 head cauliflower
- 3 large carrots
- 1 chopped onion
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- ½ teaspoon salt
- 3 cups Low-Sodium Chicken Broth
- 1 tablespoon fresh thyme leaves
- 1 cup 1% milk
- ⅛ teaspoon white pepper
Preheat oven to 400ºF. Remove leaves from cauliflower, wash, trim, and cut into florets. Peel carrots and cut into 2″ pieces.
Toss cauliflower, onion, carrots, and garlic with olive oil in large roasting pan. Sprinkle with salt.
Roast for 45–55 minutes, until cauliflower is lightly golden, stirring twice during roasting time. Scrape all of the vegetables into large soup pot. Rinse roasting pan with ½ cup chicken broth, scraping to remove browned bits. Add to soup pot along with remaining chicken broth and thyme.
Bring to a simmer over medium heat; simmer for 10 minutes.
Remove from heat and, using an immersion blender, puree the soup. Add milk and pepper and stir well with wire whisk. Heat until soup steams, and serve.
Serves 4
Calories: 223.27
Fat: 12.12 grams
Saturated fat: 2.19 grams
Dietary fiber: 5.73 grams
Sodium: 163.14 mg
Cholesterol: 3.05 mg
Cauliflower
Cauliflower is a member of the broccoli family and is full of antioxidants and fiber that help contribute to heart health. Purchase cauliflower florets at your supermarket, wash them, and keep in small plastic containers in the refrigerator for instant snacking. This vegetable is fresh, delicious, crunchy, and so good for you.
