14 RiversideHealthcare.org Creamy cauliflower and roasted garlic soup Makes 6 servings. Ingredients 1 medium head garlic, unpeeled ½ teaspoon plus 2 teaspoons extra-virgin olive oil 2 medium leeks (about 11⁄3 cups), white part only, washed and sliced ½ to 1 teaspoon dried thyme Salt to taste ¼ teaspoon white pepper 1 pound (about 3½ cups) coarsely chopped fresh cauliflower 3 cups low-fat, reduced-sodium chicken broth 1 can (12 ounces) fat-free evaporated milk 4 tablespoons freshly grated Parmesan cheese Directions ● Preheat oven to 400 degrees. Cut off ½-inch slice from top of head of garlic. Place on sheet of foil. Drizzle teaspoon oil on top of garlic. ● Roast 45 to 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 teaspoons oil over medium heat. Add leeks, thyme, salt and white pepper. Cook, stirring, 6 to 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 mediumlow and cook 8 to 10 minutes or until cauliflower is tender. Let cool 5 to 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 tablespoon Parmesan cheese. Nutrition information Serving size: 1⁄6 of recipe. Amount per serving: 129 calories, 3g total fat, 10g protein, 3g dietary fiber, 429mg sodium. Source: American Institute for Cancer Research
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