roasted cauliflower soup with cheese and mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 c vegetable broth (I used my own, which had no sodium)1 lg cauliflower, broken into florets2 med red onions'3 garlic cloves (or more to taste)2 c mushrooms2 c 1% milk2 oz reduced fat cream cheese1 t fresh thyme1 bay leaf2 t horseradish (optional if you like spicy)salt & pepper to taste
Preheat oven to 425. Cover 1-2 baking sheets with tinfoil & spray with butter or olive oil flavored cooking spray. Combine peeled garlic, quartered onions, and cauliflower florets and coat with olive oil, S&P or spread them all out on the pans and spray more cooking oil on them with S&P. Cook until carmelized & brown (45-60 min), stirring every 15 mini. Pick the onions & garlic out as they will be ready before the cauliflower.
Add roasted vegetables to broth and herbs. Simmer 30+ minutes til very tender. Puree with immersion blender. Add milk, cream cheese, and horseradish and season to taste. Heat but don't boil.
Makes 6 1.25-c servings (or heaping cups). Serve with bread or crackers.
Number of Servings: 6
Recipe submitted by SparkPeople user EXENEC.
Add roasted vegetables to broth and herbs. Simmer 30+ minutes til very tender. Puree with immersion blender. Add milk, cream cheese, and horseradish and season to taste. Heat but don't boil.
Makes 6 1.25-c servings (or heaping cups). Serve with bread or crackers.
Number of Servings: 6
Recipe submitted by SparkPeople user EXENEC.
Nutritional Info Amount Per Serving
- Calories: 117.1
- Total Fat: 3.0 g
- Cholesterol: 9.7 mg
- Sodium: 115.2 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 4.5 g
- Protein: 7.8 g
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