Roasted Cauliflower Soup
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 149.0
- Total Fat: 6.4 g
- Cholesterol: 15.5 mg
- Sodium: 2,473.4 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 6.1 g
- Protein: 8.9 g
IntroductionServe with a salad of parsley leaves and 6 ounces arugula, tossed with a squeeze of fresh lemon juice. (Modified from: http://www.myrecipes.com/recipe/roasted-ca
uliflower-soup-50400000125728/) Serve with a salad of parsley leaves and 6 ounces arugula, tossed with a squeeze of fresh lemon juice. (Modified from: http://www.myrecipes.com/recipe/roasted-ca
Cauliflower, raw, 1 head, large (6-7" dia)
*Extra Virgin Olive Oil, .75 tbsp
*Prosciutto or ham, 1.5 oz
*sweet yellow onion, raw (1 medium onion)
Garlic, 4 clove
Chicken Broth, 4 cup (8 fl oz)
Water, tap, 1 cup (8 fl oz)
Salt, 2 tsp
(Optional) Milk , 3.25% or half 'n half, .5 cup
Optional, and not part of the nutritional count: Place an ounce French bread baguette, torn, in a food processor; pulse 2 times or until coarsely chopped. Melt 1 1/2 teaspoons butter in a skillet over medium heat; swirl. Add breadcrumbs; sauté 5 minutes or until golden, stirring frequently. Remove from heat. Combine ham, breadcrumbs, parsley, and 3 tablespoons sliced almonds. Ladle about 1 1/4 cups soup into each of 4 bowls; top each serving with about 2 1/2 tablespoons toasted breadcrumb mixture.
2. Place cauliflower in a large bowl; drizzle with oil, and sprinkle with 1/4 teaspoon salt. Toss to coat. Arrange mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 40 minutes or until tender and browned, stirring once after 30 minutes.
3. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add ham; cook 3 minutes or until crisp. Remove ham; drain on paper towels. Melt 1 1/2 teaspoons butter in pan. Add onion and garlic; sauté 5 minutes, stirring occasionally. Add cauliflower, stock, and 1 cup water; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in half-and-half. Place half of cauliflower mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; pour pureed soup into a bowl. Repeat with remaining cauliflower mixture. Stir in remaining 1/4 teaspoon salt.
Serving Size: Makes four 1.5-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user OOEYBC.