Roasted Garlic Cauliflower Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A Tale of Two Cauliflowers...inspired by Allrecipe's Garlic Roasted Cauliflower and PioneerWoman's (Mom's) Cauliflower soup....and lightend up slightly! (Cooking time represents a bit of multitasking...saute the veggies while the cauliflower is roasting to save a bit of time. Ingredients:
1 large head cauliflower, broken into florets |
2 cloves garlic, chopped |
2 tbsp. olive oil |
salt and pepper, to taste |
1 stalk celery, chopped |
2 small carrots, chopped |
1 small onion, chopped |
1 tbsp olive oil |
2 bay leaves |
2 cups chicken stock |
2 tbsp. fresh parsley, chopped |
2 tbsp. butter (i use smart balance 50/50 blend) |
2 cups skim milk |
1 tbsp. flour |
sour cream for serving (about 1/4 cup) |
Directions:
1. Preheat oven to 350 degrees.
2. Toss together cauliflower, garlic and olive oil. Season to taste with salt and pepper. Pour into a baking dish and bake for about 30 minutes, stirring occasionally, until cauliflower is just starting to brown. (Will be somewhat crisp-tender)
3. Meanwhile, heat the other tbsp of olive oil in a large skillet or Dutch oven. Add celery, onion and carrot and saute until onion is translucent, about 15 minutes.
4. When cauliflower is ready, add to the skillet along with chicken stock and parsley; bring to a boil, reduce heat and let simmer another 15 minutes.
5. In a small saucepan, melt the butter. Whisk flour into the milk and add slowly to the butter, whisking constantly. Increase heat and bring to a boil, whisking until thick. Remove from heat and pour into the cauliflower mixture.
6. Simmer another 10 minutes, mashing cauliflower slightly if desired.
7. Ladle into serving dishes and stir in about 1 tbsp into each serving.
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