Name: Roasted Cauliflower Soup
Yield: 7
Ingredients: 1 large head cauliflower, cored and roughly chopped; 3 garlic cloves; 3 tbsp olive oil, divided; ¼ tsp black pepper; ¼ tsp salt; 1 medium yellow onion, medium dice; 2 medium carrots, medium dice; 2 celery stalks, medium dice; 1 dried bay leaf; ¼ tsp dried thyme; ¼ cup whole wheat flour; 4 cups vegetable broth, low sodium; 1 cup 1% milk; ½ cup white cheddar cheese, reduced fat, shredded

Yields7 Servings

1 large head cauliflower, cored and roughly chopped

3 garlic cloves

3 tbsp olive oil, divided

¼ tsp black pepper

¼ tsp salt

1 medium yellow onion, medium dice

2 medium carrots, medium dice

2 celery stalks, medium dice

1 dried bay leaf

¼ tsp dried thyme

¼ cup whole wheat flour

4 cups vegetable broth, low sodium

1 cup 1% milk

½ cup white cheddar cheese, reduced fat, shredded

Preheat oven to 400 degrees.

Core and chop cauliflower (or tear into pieces with your hands). Spread cauliflower and whole garlic cloves in a single layer on baking sheet. Drizzle 1 tablespoon olive oil on top and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Toss to evenly coat.

Roast cauliflower for 20 minutes; turning halfway through. Set aside to cool.

When garlic cloves are cool enough to handle, remove skin and finely chop.

While cauliflower roasts, medium dice onion, carrots and celery.

In a large pot heat 2 tablespoons olive oil over medium heat. Add onion and cook for 2-3 minutes, until they begin to soften.

Add carrots and celery, cook for 5 minutes.

Add chopped garlic, cauliflower, bay leaf, dried thyme and flour. Mix to combine. Cook until flour is well mixed in and begins to disappear, about 2 minutes.

Add vegetable broth, stir well, bring to a simmer. Cook for 10 minutes.

Stir in milk and cheese and continue mixing until cheese is melted, 2-3 minutes.

Discard bay leaf before serving.

Ingredients