Creamy Cauliflower & Roasted Garlic Soup - 15g Carbs, 2g Fiber
From The American Institute for Cancer Research AICR
You can prepare the roasted garlic up to 1 day before you
cook this soup.
1 medium head garlic, cloves unpeeled but papery outer skin removed
1/2 tsp plus 2 tsp extra virgin olive oil
2 medium leeks (about 1 1/3 cups), white part only, washed and sliced
1/2 -1 tsp dried thyme
Salt, to taste
1/4 tsp white pepper
1 lb (about 3 1/2 cups) coarsely chopped fresh cauliflower
3 cups lowfat, reduced sodium chicken broth
1 can (12 oz) fat-free evaporated milk
4 Tbsp freshly grated
Parmesan cheese
Preheat oven to 400 degrees.
Cut off 1/2-inch slice from top of head of garlic. Place on
sheet of foil. Drizzle 1/2 tsp. oil on top of garlic. Roast
45-55 minutes, or until cloves are soft. Let cool 5 minutes.
Squeeze garlic from skin directly into small bowl. Mash with
fork and set aside.
In large nonstick saucepan, heat 2 tsp. oil over medium heat.
Add leeks, thyme, salt and white pepper. Cook, stirring,
6-8 minutes, or until leeks are translucent, but not browned.
Stir in roasted garlic. Cook 30 seconds. Add cauliflower,
broth and milk. Over medium-high heat, bring to gentle boil.
Reduce heat to medium-low and cook 8-10 minutes, or until
cauliflower is tender. Let cool 5-10 minutes.
Using blender or food processor, puree half of cauliflower
and 1 cup cooking liquid until smooth. Pour into medium bowl.
Repeat process with remaining cauliflower and 1 cup liquid.
Stir puree back into saucepan. Reheat, if necessary. Ladle
soup into bowls and sprinkle each serving with
1 Tbsp. Parmesan cheese.
Makes 6 servings
Nutrition per Serving:
114 Calories, 3g Total Fat (<1g Saturated Fat), 9g Protein,
15g Carbs, 2g Dietary Fiber, 432mg Sodium