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Roasted Cauliflower Soup |  Vegetable/Fruit Day

Makes 4 servings - uses 8 oz of your daily vegetable allowance

  • 1 large head of cauliflower, chopped
  • 5 to 6 garlic cloves
  • 1 onion, coarsely chopped
  • 3 cups of vegetable broth
  • salt and pepper
  • PAM or other zero calorie cooking spray
  • preheat oven to 400 degrees
  • chop cauliflower and onion
  • remove outer part of garlic head, but keep individual clove peels in place, use knife to cut off the tips of the garlic
  • place garlic head, onion and cauliflower on a baking sheet, spray with PAM and season with salt and pepper
  • bake at 400 degrees for 30-40 minutes until cauliflower is fork tender and lightly brown on top
  • place cauliflower, onion and garlic in a large pot
    • you can squeeze the garlic out of the peels by pinching them with your fingers
  • add vegetable broth to the pot
  • use immersion blender to make smooth and creamy until no chunks remain
  • turn on the stove to heat through and add extra salt to taste
    • depending on how thick you like your soups you can add more or less vegetable broth
  • enjoy!
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