Directions:
- Preheat oven to 425º.
- Coat cauliflower and garlic in olive oil and roast on a baking sheet for about 20 minutes or until a nice golden brown. Turn once or twice to avoid burning.
- Add cauliflower mixture to a pot with chicken stock (or low sodium chicken/vegetable broth if using store bought) and butter and cook for another 20 minutes until very soft.
- In a blender, puree cauliflower and some of cauliflower water and cream in batches until very smooth. You can adjust the amount of water to get your desired thickness.
- When you are through, keep soup warm, while you make the croutons. For the croutons, butter bread, add fresh Parmigiano-Reggiano and pepper and toast in the 425 degree oven.
- Bake until golden brown and crispy at the edges. About 7 minutes.
- Cut into bite sized chunks and serve atop the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.34 Kcal (445 kJ) | ||
| Calories from fat | 44.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.98g | 8% | |
|---|---|---|---|
| Cholesterol | 13.48mg | 4% | |
| Sodium | 275.81mg | 11% | |
| Potassium | 377.36mg | 8% | |
| Total Carbs | 8.86g | 3% | |
| Sugars | 3.3g | 13% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 7.55g | 15% | |
| Vitamin C | 47.4mg | 79% | |
| Iron | 0.2mg | 1% | |
| Calcium | 143.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 60.29 Kcal (252 kJ) | ||
| Calories from fat | 25.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 8% | |
|---|---|---|---|
| Cholesterol | 7.64mg | 4% | |
| Sodium | 156.35mg | 11% | |
| Potassium | 213.92mg | 8% | |
| Total Carbs | 5.02g | 3% | |
| Sugars | 1.87g | 13% | |
| Dietary Fiber | 1.14g | 8% | |
| Protein | 4.28g | 15% | |
| Vitamin C | 26.9mg | 79% | |
| Iron | 0.1mg | 1% | |
| Calcium | 81.2mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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