|
|
SOUPS
Roasted Cauliflower Soup
|
Roasted
Cauliflower Soup |
|
|
|
|
|
Roasting the
cauliflower deepens the flavor...
|
|
3
lbs |
|
cauliflower florets (about 2 large
heads) |
|
|
2
tsp |
|
olive oil |
|
|
1½
tsp |
|
minced fresh thyme |
|
|
1
tsp |
|
kosher salt |
|
|
4
cups |
|
fat-free, less-sodium chicken broth,
divided |
|
|
1¾
cups |
|
2%
milk |
|
|
dash
of |
|
finely ground black pepper |
|
|
|
|
fresh thyme sprigs, optional |
|
|
|
|
|
|
1 |
Preheat oven
to 400°F. |
|
2 |
Combine
florets and oil in a large bowl; toss to coat.
Add thyme and salt; toss well. Arrange florets
on a jelly-roll pan coated with cooking spray.
Bake for 1 hour or until golden brown, stirring
after 30 minutes. |
|
3 |
Combine
florets, 2 cups broth, and milk in a blender.
Process 3 minutes or until smooth. Pour pureed
mixture into a large saucepan. Add remaining 2
cups broth and pepper. Cook over medium heat
until thoroughly heated. Garnish with fresh
thyme sprigs, if desired. |
|
|
|
|
Servings: 8 |
|
Yield: 1 cup per
serving |
|
|
|
Nutrition Facts |
|
|
|
|
|
|
|
|
|
Amount Per Serving |
|
|
|
|
Calories |
|
87.85 |
|
|
Calories From Fat (25%) |
|
21.95 |
|
|
|
|
% Daily Value |
|
Total Fat
2.47g |
|
4% |
|
|
Saturated Fat 0.91g |
|
5% |
|
|
Cholesterol
4.27mg |
|
1% |
|
|
Sodium
500.67mg |
|
21% |
|
|
Potassium
693.97mg |
|
20% |
|
|
Carbohydrates
12.04g |
|
4% |
|
|
Dietary Fiber 4.76g |
|
19% |
|
|
Sugar 6.78g |
|
|
|
|
Sugar Alcohols 0.00g |
|
|
|
|
Net Carbohydrates
7.28g |
|
|
|
|
Protein
6.36g |
|
13% |
|
|
|
|
WW
POINTS: 1
|
|
Recipe Source |
|
Cooking Light |
|
|
|
|
|
|
|
|
PRINT this
Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "An
interesting low fat soup. The texture was a little strange- but
that's cauliflower for ya! The flavor was good."
-St,
Paul, MN
|
|
