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Roasted Cauliflower Soup | Vegetable Day
Makes 4 servings - uses 8 oz of your daily vegetable allowance
Ingredients
- 1 large head of cauliflower, chopped
- 5 to 6 garlic cloves
- 1 onion, coarsely chopped
- 3 cups of vegetable broth
- salt and pepper
- PAM or other zero calorie cooking spray
Directions
- preheat oven to 400 degrees
- chop cauliflower and onion
- remove outer part of garlic head, but keep individual clove peels in place, use knife to cut off the tips of the garlic
- place garlic head, onion and cauliflower on a baking sheet, spray with PAM and season with salt and pepper
- bake at 400 degrees for 30-40 minutes until cauliflower is fork tender and lightly brown on top
- place cauliflower, onion and garlic in a large pot
- you can squeeze the garlic out of the peels by pinching them with your fingers
- add vegetable broth to the pot
- use immersion blender to make smooth and creamy until no chunks remain
- turn on the stove to heat through and add extra salt to taste
- depending on how thick you like your soups you can add more or less vegetable broth
- enjoy!
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