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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 92.2
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 677.6 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 4.9 g
  • Protein: 4.5 g

View full nutritional breakdown of Creamy (but no cream!) Cauliflower and Roasted Garlic Soup calories by ingredient
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Creamy (but no cream!) Cauliflower and Roasted Garlic Soup

Submitted by: NAN111

Introduction

Via TJ's Test Kitchen Not only is this recipe DELICIOUS, but it is also VERY Weight Watcher friendly! I added everything to the Recipe Builder on E-tools and I was SHOCKED at how LOW in PointsPlus this one is! http://tjstestkitchen.blogspot.com/2012/01
/creamy-but-no-cream-cauliflower-roast
ed.html#comment-form
Via TJ's Test Kitchen Not only is this recipe DELICIOUS, but it is also VERY Weight Watcher friendly! I added everything to the Recipe Builder on E-tools and I was SHOCKED at how LOW in PointsPlus this one is! http://tjstestkitchen.blogspot.com/2012/01
/creamy-but-no-cream-cauliflower-roast
ed.html#comment-form

Number of Servings: 14

Ingredients

    3 heads of cauliflower, cut into pieces- mine were medium sized
    8 Cups low sodium vegetable, or chicken broth
    1 cup diced onions
    3-4 whole bulbs of garlic, or about 15 cloves of already roasted garlic
    1 15 ounce can garbanzo beans, rinsed and drained
    Salt and Pepper to taste
    1 T. olive oil (optional)

Tips

*I sauteed onions in olive oil to add more flavor. It's figured into the NI. Take out if you'd like and use Pam instead.


Directions

First off get that garlic roasting. Cut the bulbs in half and put them in foil. I roasted the bulbs for 45 minutes at 400 degrees. Let them cool and pick out the garlic cloves. If they are too mushy just give the bulb a squeeze- but make sure they are cooled off! Just place garlic aside for now.

In a small sauté pan saute onions either in Pam or olive oil* and cook until translucent; 4-5 min. Set aside.

In a large stock pot add the chopped up cauliflower. IMPORTANT- Add enough broth to just cover the cauliflower. If you don’t need all 8 cups just use what you need. This MIGHT alter the amount of cups your batch of soup makes.

Bring broth and cauliflower to a boil; cover, and lower heat. As soon as the cauliflower is soft- shut off the burner and let cool.

In a blender, I used my Vita-Mix- add in roasted garlic, cooked onions, and the drained garbanzo beans. Ladle in 2 scoops of broth from the cooked cauliflower pot. BLEND WELL! Add blended mix to another large stock pot. In batches; ladle in cauliflower & broth and blend until all mixture is in second stock pot.

OR throw everything in a crock pot and cooke 4-5 hours until cauliflower is soft. Blend with a hand emulsifier blender til smooth.

Taste soup- and add salt or pepper to taste.

Serving Size: 14 1-cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user NAN111.






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