Creamy (but no cream!) Cauliflower and Roasted Garlic Soup
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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.
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.
Nutritional Info 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
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