We eat a lot of cauliflower and carrots and this is a novel way to cook them together that is truly divine and low calorie too. Enjoy!
Roasted Cauliflower Soup
Ingredients:
- 1 head of cauliflower
- 2 cups of baby carrots
- Olive oil Cooking Spray
- 1 large onion chopped
- 4 cloves of garlic chopped
- 6 cups of water
- Salt and ground pepper to taste
Directions:
- Place the florets and carrots into iced and salted water for about 10 minutes
- Drain well and place on a baking pan ( covered with aluminum foil for easy cleaning)
- Spray olive oil spray all over and sprinkle with a LITTLE kosher salt and ground pepper
- Preheat the oven broiler and set the oven rack about 6 inches from the heat source
- Broil the veggies until browned – about 20-30 minutes – check constantly with the oven light on to be sure it is not burning
- Heat olive oil in a large soup pot and cook the onion until translucent for about 3 minutes
- Stir in the garlic and roasted cauliflower and carrots
- Simmer until all veggies are tender about 30 minutes
- Blend the soup and vegetables until creamy and smooth – and serve hot!
