Roasted Cauliflower Soup - 4g Carbs, 1g Fiber
From: www.familycircle.com
Servings: 8
Prep: 15 min
Cook: 20 min
Roast: 30 min @ 400 degrees F
1 large head cauliflower (3 lb), cut into flowerets (10 cups)
1 large onion, sliced
2 cloves garlic, each halved
2 Tbsp olive oil
2 cans (14.5 oz each) chicken broth
1 cup water
1 bay leaf
1 tsp chopped fresh thyme
1 cup half-and-half
1 tsp salt
1/8 tsp black pepper
1. Heat oven to 400 degrees F. In large roasting pan, toss cauliflower,
onion slices and garlic with olive oil.
2. Roast in 400 degree F oven for 30 minutes, stirring after 15 minutes.
3. In large saucepan, combine roasted cauliflower mixture, chicken
broth, water, bay leaf and thyme. Cover; bring to boiling. Reduce heat;
simmer, covered, 20 minutes.
4. Discard bay leaf. In blender or food processor, puree soup in
batches. Return soup to saucepan. Stir in half-and-half, salt and
pepper; gently heat.
Servings: 8
Nutrition per Serving:
98 Calories, 9g Total Fat, 3g Saturated Fat, 13mg Cholesterol,
2g Protein, 4g Carbs, 1g Dietary Fiber, 741mg Sodium
