In case you've been wondering the official definition of Veg-ucation
This month's challenge was to eat a little more cauliflower. I swear I won't make a soup every single month but I do find it is an easy way to consume more veggies and fill up on things that aren't calorie laden. It's also a great way to have something that tastes a little richer and fuller without lots of calories. This soup has a big of heavy cream in it but not enough to break the calorie bank. In fact it's just over 100 calories a serving!
Roasted Cauliflower Soup
1 large head cauliflower cut into florets
I large onion, sliced
2 cloves garlic
2 T olive oil
2 14.5 oz cans chicken broth
1 cup water
1 bay leaf
1 tsp fresh thyme
1 cup cream
1 tsp salt
1/4 tsp black pepper
Preheat your oven to 400 degrees. In a large bowl mix the cauliflower and onion with garlic and oil. Roast for 25 to 30 minutes stirring occasionally.
In a large saucepan mix the cauliflower, brother, water, bay leaf and thyme. Boil and then reduce heat. simmer covered for 20 minutes.
Remove the bay leaf. Process in a blender in batches. Remember not to do this when the soup is too hot! It will burst out of the top of your blender. I promise.
Return the pureed soup to the saucepan and heat through. Add the cream and pepper.
I served mine with a bit of pecorino cheese on top. I like cheese with soup, what can I say?
This was a great way to incorporate cauliflower and I know the other girl's have some incredible recipes to share with you as well!!
Check out the next yummy recipe at Eat Your Beets!!