Recipe
Soup, Chili & Stew
Roasted Cauliflower Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium head cauliflower, broken into florets | ||
| 3 tbsp. Hy-Vee Select olive oil, divided | ||
| ½ c. chopped onion | ||
| 2 garlic cloves, minced | ||
| 3 (14.5 oz each) cans Hy-Vee reduced-sodium chicken broth | ||
| 1 c. Hy-Vee skim milk |
Directions
- Place cauliflower on baking sheet and drizzle with 2 tablespoons olive oil. Roast for 20 minutes in a 375 degree-oven.
- Heat remaining tablespoon olive oil in a Dutch-oven. Add garlic and onion; saute 2 to 3 minutes.
- Stir in chicken broth and cauliflower. Bring to a boil. Cover and simmer 20 minutes.
- Puree until smooth.
- Stir in milk and heat through.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 85mg
- Total Carbohydrates: 7g
- Protein: 4g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 60%
0%
Iron 2%
0%
Calcium 6%