I love making homemade soups in the fall, and this is my new favourite. Serve with crusty rolls.
Cook: 1 hr
Total: 1 hr 20 mins
Prep: 20 mins
Servings: 6
Yield: 6 servings
Ingredients:
2 heads of cauliflower, separated into florets
3 cloves garlic, chopped
2 shallots, chopped
1 tablespoon olive oil
3 cups chicken broth
1 cup water
1 bay leaf
1 teaspoon dried thyme
2 cups heavy cream
salt and pepper to taste
Directions / Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
Step 2
Roast in the preheated oven until toasted and tender, about 30 minutes.
Step 3
When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
Step 4
Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.
Nutrition Facts
Per Serving: 357 calories; protein 6g; carbohydrates 15.8g; fat 31.8g; cholesterol 108.7mg; sodium 91.3mg.
Source – cooking365.co.za
