Cauliflower Soup With Toasted Garlic
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 3 cloves garlic, sliced
- 2 tablespoons olive oil
- 1 small head cauliflower, chopped
- 5 cups low-sodium chicken broth
- 1 tablespoon thyme leaves
- kosher salt and black pepper
Directions
- Cook the garlic in the oil in a large pot over medium heat, stirring, until golden, 2 to 3 minutes; remove and reserve the garlic.
- To the pot, add the cauliflower, chicken broth, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Simmer until tender, 15 to 20 minutes.
- Transfer the mixture to a blender and puree until smooth. Top with the garlic, a drizzle of olive oil, and additional thyme before serving.
Nutritional Information
- Per Serving
- Calories 111
- Fat 7g
- Sat Fat 2g
- Cholesterol 6mg
- Sodium 675mg
- Protein 6g
- Carbohydrate 5g
- Sugar 3g
- Fiber 2g
- Iron 0mg
- Calcium 20mg
What does this mean? See
Nutrition 101
.
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Quick Tip
When you puree hot soup, the air in the blender can expand, creating a dangerous geyser effect. To prevent spills and splatters,
fill the pitcher only halfway, remove the center cap from the lid, and cover the hole with a folded dish towel before turning
the machine on.
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