Creamy Cauliflower Soup

Diabetic + Heart Healthy

The mellow flavor of roasted cauliflower makes this creamy soup a soothing recipe for a chilly day. Pair this healthy soup with a tossed salad any time of year for a satisfying lunch or dinner.

Ingredients

• 2 heads cauliflower, cut into bite-size pieces (about 10 cups)
• 3 garlic cloves
• 2 shallots
• 2 Tbsp olive oil
• 3 cups vegetable broth (gluten free if needed)
• 2 cups water
• 2 cups 1% milk
• 1 bay leaf
• 1 tsp finely chopped fresh thyme leaves
• 1/8 tsp nutmeg
• 1/8 tsp salt
• 1/2 tsp black pepper

Preparation

• Preheat oven to 425°F.
• In a large baking pan, toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven for about 30 minutes, or until golden.
• In a large stockpot, simmer broth, water, milk, roasted cauliflower mixture, bay leaf, thyme, nutmeg, salt and pepper for 30 minutes, or until cauliflower is very tender. Discard bay leaf. In a blender puree soup in batches until smooth. Transfer pureed mixture back to stockpot.
• Heat soup over medium-low heat until just heated through, about 8 minutes.

Nutrition Facts

Serving size: 1 cup
Per Serving: Calories: 79 Fat: 4g Saturated Fat: 1g Cholesterol: 3mg Sodium: 297mg Carbohydrates: 7g Fiber: 2g Protein: 5g

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