Light Roasted Cauliflower Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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From Cooking Light. I think some freshly grated parmesan on top would be nice. Ingredients:
3 lbs cauliflower florets, about 2 large heads |
2 teaspoons olive oil |
1 1/2 teaspoons fresh thyme, minced |
1 teaspoon kosher salt |
4 cups low sodium chicken broth |
1 3/4 cups 2% low-fat milk |
1 dash pepper |
Directions:
1. Preheat oven to 400.
2. Combine florets with oil; toss well. Add thyme and salt and toss well again. Arrange on a jelly-roll pan coated with nonstick spray. Bake at 400 1 hour or until golden brown, stirring after 30 minute.
3. Combine florets, 2 c broth, and milk in a blender. Process 3 min or til smooth. Pour pureed mixture into a large saucepan. Add remaining broth and pepper. Cover over medium until heated. Garnish with fresh parsley or fresh thyme, if desired.
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