ROASTED CAULIFLOWER, FENNEL, AND GARLIC SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 head cauliflower, remove core, break into florets1 fennel bulb, white part only, trimmed and cut into chunks6 unpeeled cloves of garlic1 tbsp olive oil6 cups of water or broth2 waxy potatoes scrubbed and chunkedsalt and pepper
Place cauliflower, fennel, and garlic in roasting pan. Toss with olive oil, salt and pepper and roast at 400º for about 25 minutes until fragrant and lightly browned.
Peel garlic and then transfer squeezed garlic and veggies to soup pot and saute for a few minutes.
Add water or broth and potatoes. Bring to a simmer and cook until potatoes are soft skimming any foam as needed.
Puree in a blender until soup is silky. Season with salt and pepper. Serve.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ELATAS.
Peel garlic and then transfer squeezed garlic and veggies to soup pot and saute for a few minutes.
Add water or broth and potatoes. Bring to a simmer and cook until potatoes are soft skimming any foam as needed.
Puree in a blender until soup is silky. Season with salt and pepper. Serve.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ELATAS.
Nutritional Info Amount Per Serving
- Calories: 204.5
- Total Fat: 4.8 g
- Cholesterol: 7.5 mg
- Sodium: 1,542.9 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 9.5 g
- Protein: 8.8 g
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