Roasted Cauliflower Soup (1cup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 head cauliflower, chopped into small florets2 Tablespoons Olive Oil1/4 tsp ground nutmeg2 tsp garlic2 tsp salt1/2 tsp black pepper1 Tablespoon butter1 onion, chopped1/4 c all-purpose flour1 (14oz) can chicken broth1/2 cup fat free milk1 Tablespoon red cooking wine
Preheat oven to 450 F.
Put cauliflower in a roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
Melt the butter in saucepan over medium heat. Add the chopped onion and stir occassionally until lightly golden brown, about 10 minutes.
Sprinkle flour over the onions and stir to coat. Pour a little chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Add the rest of the liquids. Bring to a boil while stirring until it thickens, then simmer. Stir in wine and the roasted cauliflower. Blend half and recombine with the rest of the soup for a thicker creamier consistency.
Serving Size: 5 -1 cup portions
Number of Servings: 5
Recipe submitted by SparkPeople user BLUEUPGREENDOWN.
Put cauliflower in a roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
Melt the butter in saucepan over medium heat. Add the chopped onion and stir occassionally until lightly golden brown, about 10 minutes.
Sprinkle flour over the onions and stir to coat. Pour a little chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Add the rest of the liquids. Bring to a boil while stirring until it thickens, then simmer. Stir in wine and the roasted cauliflower. Blend half and recombine with the rest of the soup for a thicker creamier consistency.
Serving Size: 5 -1 cup portions
Number of Servings: 5
Recipe submitted by SparkPeople user BLUEUPGREENDOWN.
Nutritional Info Amount Per Serving
- Calories: 147.3
- Total Fat: 8.5 g
- Cholesterol: 8.3 mg
- Sodium: 866.3 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.5 g
- Protein: 4.5 g
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