Even though February is legitimately part of winter, my mind and body have transitioned to spring. I am ready for sunshine and warm weather. Unfortunately, the weather in my area has not agreed. It has snowed three times in the last ten days. I look for the warmest sweater in my closet every day. I am just plain cold.
Soup to the rescue! Hot soup with a warm piece of bread is one of my favorite comfort foods. Even my toddler asks for “soup and bread” frequently. This cauliflower soup is great. It packs a great veggie punch in the nutrition department, but still has a fairly mild flavor that most palates will enjoy!
Happy eating and warm thoughts to us all!
Roasted Cauliflower Soup (Makes 4 Servings)
1 large head of cauliflower, chopped into florets
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
½ tablespoon unsalted butter
1 small onion, chopped
4 cloves garlic, chopped
2 cups chicken stock
3 cups water
½ cup nonfat evaporated milk
1. Preheat oven to 450.
2. Combine cauliflower, olive oil, salt, and pepper in a bowl. Toss to coat. Spread in an even layer on a foil-lined baking sheet. Bake for 40 minutes, or until tender and lightly browned, stirring once after 25-30 minutes.
3. Heat a large stock pot over medium to medium-high heat. Melt butter. Sauté onion and garlic in butter for 5 minutes, stirring to prevent burning. Add cauliflower, stock, and water. Bring to a boil; reduce to a simmer and cook for about 20 minutes.
4. Remove from heat, and stir in evaporated milk. Blend using a blender, food processor, or immersion blender until smooth. Serve.
Nutritional Information (Amount per serving):
Protein: 7 g
Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 4 mg
Carbohydrates: 17 g
Fiber: 5 g
Sodium: 724 mg
Recipe notes: Evaporated milk in place of higher fat dairy products is my favorite substitution in soups. Since it is thicker, it gives the texture of adding cream or half-and-half without all the calories or fat. Be careful blending this soup, or any hot liquid. If using a blender or food processor, work in batches and vent the center of your lid.
Source: slightly adapted from Cooking Light
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