Roasted Cauliflower Soup
4 bowls (8 cups)
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 1/4 teaspoon nutmeg |
1 cup sliced leek, white and light green parts only
4 cups low sodium vegetable broth 1 teaspoon cornstarch +1 teaspoon water |
- Pre-heat oven to 425 degrees.
- Break apart the cauliflower, cutting the bigger pieces in halves or quarters.
- Place the cauliflower and garlic in baking dish.
- Roast for 35 minutes, stirring halfway through the roasting time.
- 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.)
- Heat large saucepan over medium heat. When pan is hot add 1 tablespoon of broth, cook the leek for 1 minute.
- Add roasted cauliflower, garlic, and nutmeg and broth. Bring to a boil over medium-high heat, cover, and reduce heat to low. Simmer 30 minutes.
- 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.)
- Add cornstarch and water to thicken soup if necessary. Serve warm.
Based on 4 servings: Calories 73, Fat 0.3g, Cholesterol 0mg, Sodium 120mg
Carbohydrates 13.5g, Fiber 4.2g, Sugars 4.5g, Protein 5.4g
Carbohydrates 13.5g, Fiber 4.2g, Sugars 4.5g, Protein 5.4g
