Roasted Cauliflower Soup
4 bowls (8 cups)

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Roasted Cauliflower Soup
Roasting the cauliflower and garlic makes this soup unbelievably flavorful. 

1 medium head cauliflower (about 6 cups)
3-4 cloves garlic peeled
1/2 tablespoon olive oil
1/4 teaspoon nutmeg
1 cup sliced leek, white and light green parts only
1 tablespoon butter
4 cups low sodium chicken broth
1 teaspoon cornstarch +1 teaspoon water
  1. Pre-heat oven to 425 degrees.
  2. Break apart the cauliflower, cutting the bigger pieces in halves or quarters.  
  3. Place the cauliflower and garlic in baking dish. Toss with oil and nutmeg.
  4. Roast for 35 minutes, stirring halfway through the roasting time.
  5. The cauliflower is done when the edges of the cauliflower are tinged with black. (Discard any little completely black pieces they will be too bitter.)
  6. Heat large saucepan over medium heat. When pan is hot add the butter, saute the leek for 1 minute.
  7. Add roasted cauliflower and garlic, and the chicken broth. Bring to a boil over medium-high heat, cover, and reduce heat to low. Simmer 30 minutes.
  8. Using an immersion blender blend until smooth. (If using a standard blender you will have to blend the soup in batches. Make sure to take care when blending hot liquids.) 
  9. Add cornstarch and water to thicken soup if necessary. Serve warm.
Based on 4 servings:  Calories 76,  Fat 4.7g,  Cholesterol 8mg, Sodium 91mg
Carbohydrates 5.8g,  Fiber 0.5g,  Sugars 0.9g,  Protein 2.4g