ROASTED CAULIFLOWER, FENNEL, AND GARLIC SOUP
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of ROASTED CAULIFLOWER, FENNEL, AND GARLIC SOUP calories by ingredient
Introduction
My favorite soup. The funnel adds a very light flavor that makes this soup very special with little fat added. My favorite soup. The funnel adds a very light flavor that makes this soup very special with little fat added.Number of Servings: 4
Ingredients
1 head cauliflower, remove core, break into florets
1 fennel bulb, white part only, trimmed and cut into chunks
6 unpeeled cloves of garlic
1 tbsp olive oil
6 cups of water or broth
2 waxy potatoes scrubbed and chunked
salt and pepper
Directions
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.