Cauliflower Soup

• servings: 5 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 large head Cauliflower (cut into florets, ~6 cups florets)

3 tbsp Olive oil (divided)

3/4 tsp Sea salt (divided into 1/4 tsp and 1/2 tsp)

4 cloves Garlic

1 tbsp Fresh thyme

4 cups Chicken broth, reduced sodium (or vegetable broth for vegetarian option)

8 oz Cream cheese (softened at room temperature, cut into cubes)

1/4 tsp Black pepper (to taste)

Directions

Preheat the oven to 425 degrees F (218 degrees C). Line an extra large baking sheet with foil and grease lightly.

In a large bowl, toss the cauliflower florets with 2 tablespoons (30 mL) olive oil and 1/4 teaspoon (1 g) sea salt. Roast in the oven for about 30 minutes, until browned on the edges and very soft.

Heat the remaining tablespoon of olive oil in a pot or dutch oven over medium heat. Add the garlic and thyme. Saute for about a minute, until fragrant.

Add the chicken broth and roasted cauliflower. Bring to a boil, then reduce to a simmer. Simmer for 5 to 10 minutes.

Use an immersion blender to puree the cauliflower, until smooth. (If desired, you can use a slotted spoon to remove some florets before pureeing, then return to the soup after.)

With the soup on low heat, add the cream cheese cubes. Use the immersion blender again to help the cream cheese melt into the soup, until smooth.

Add 1/2 teaspoon sea salt (2 g) and 1/4 teaspoon (1 g) black pepper, adjusting to taste as needed.

Nutrition

• Calories: 286 kcal
• Total Fat: 24 g
• Saturated Fat: 1 g
• Sodium: 1037 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 6 g