Roasted Cauliflower Soup
Priscilla Russell
A delicious low calorie fall soup
ingredients
- 1 large head cauliflower cut into florets
- 1 large onion, sliced
- 2 cloves garlic halved
- 1/4 cup chopped fennel or celery
- 2 Tbsps olive oil
- 2 cans (14.5 oz each) chicken broth
- 1 cup water
- 1 bay leaf
- 1 tsp chopped fresh thyme
- 1/2 tsp herbs de provence
- 1 cup half and half
- 1 tsp salt
- 1/4 tsp black pepper.
directions
- 1
Heat oven to 400. In large roasting pan, toss cauliflower, onion, garlic and fennel or celery (I prefer fennel) with olive oil.
- 2
Roast at 400 for 30 minutes, stirring halfway through.
In large saucepan, combine roasted cauliflower mixture, chicken broth, 1 cup water, bay leaf, thyme, and herbs de provence. Cover: bring to boiling. Reduce heat: Simmer covered 20 minutes.
Discard bay leaf. In blender or food processor, puree soup in batches. Return soup to saucepan. Stir in half and half, salt and pepper. Cook over medium heat until heated through
notes
98 calories per cup; 9 g fat; 2 g protein; 4 g carboydrate;1 g fiber; 741 mg sodium; 13 mg cholesterol
Source: Priscilla Russell
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