Wednesday, May 22, 2013

May Vegucation-Cauliflower

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!!


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