Creamy Cauliflower Soup
Serves about 5. Recipe adapted from Tastespotting.
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients:
- I head of cauliflower cut into florets
- 3 cloves of garlic
- 1/4 cup chopped onion
- 1 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 cup of low-sodium vegetable broth
- 1/4 cup light or heavy cream
- 3 ounces of soft goat cheese
- Salt and pepper to taste
- Fresh chives for garnish
Directions:
- Preheat oven to 400 degrees F. Place cauliflower florets, garlic and onions into a baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Bake for about 25 – 30 minutes, or until cauliflower starts to turn golden brown and garlic and onions are fragrant. Stop at 15 minutes to mix the vegetables around a bit. Remove from oven.
- Immediately pour mixture into the body of a food processor. (If you have a smaller processor, you’ll have to do this in batches). Add broth in 1/2 cup increments and pulse on low until mixture starts to cream. Add in cream, goat cheese and salt and pepper. Pulse until mixture is smooth. If you want a thinner soup, add additional cream or broth.
- Serve mixture immediately with fresh chives.
Nutritional information per 1/2 cup serving:
Calories: 124.8
Fat: 8 grams
Carbohydrates: 10 grams
Fiber: 4 grams
Protein: 5.4 grams
Weight Watchers Points: 3