Hey guys! I opened my spare fridge today and 3 heads of cauliflower were staring at me. I picked them up last week because they were on sale and I never thought of anything to make with them. Today I tackled them! I think it turned out pretty well!
TADA!
Thanks Mom for the set of cute ceramic crocks! They are adorable and the perfect size for a cup of soup!
Not only is this recipe DELICIOUS, but it is also VERY Weight Watcher friendly! I added everything to the Recipe Builder on E-tools and I was SHOCKED at how LOW in PointsPlus this one is!
Without further delay…
Creamy (but no cream!) Cauliflower and Roasted Garlic Soup
Makes 14 cups of soup-
1 cup servings for 2PP, or 2 cup servings for 3PP
INGREDIENTS
- 3 heads of cauliflower, cut into pieces- mine were medium sized
- 8 Cups low sodium vegetable, or chicken broth
- 1 cup diced onions
- 3-4 whole bulbs of garlic, or about 15 cloves of already roasted garlic
- 1 15 ounce can garbanzo beans, rinsed and drained
- Salt and Pepper to taste
First off get that garlic roasting. Cut the bulbs in half and put them in foil. I roasted the bulbs for 45 minutes at 400 degrees. Let them cool and pick out the garlic cloves. If they are too mushy just give the bulb a squeeze- but make sure they are cooled off! Just place garlic aside for now.
In a small sauté pan sprayed with PAM add onions and cook until translucent; 4-5 min. Set aside.
In a large stock pot add the chopped up cauliflower. IMPORTANT- Add enough broth to just cover the cauliflower. If you don’t need all 8 cups just use what you need. This MIGHT alter the amount of cups your batch of soup makes.
Bring broth and cauliflower to a boil; cover, and lower heat. As soon as the cauliflower is soft- shut off the burner and let cool.
In a blender, I used my Vita-Mix- add in roasted garlic, cooked onions, and the drained garbanzo beans. Ladle in 2 scoops of broth from the cooked cauliflower pot. BLEND WELL! Add blended mix to another large stock pot. In batches; ladle in cauliflower & broth and blend until all mixture is in second stock pot.
Taste soup- and add salt or pepper to taste.
I think this would be delicious with a nice hunk of crusty bread! Plus with soup this low in PointsPlus- you can totally splurge on the bread! Whoohoo!
Off to eat a bowl!
BYE!
LOVE LOVE LOVE THIS!!! Thank you! :)
ReplyDeleteHooray! Definitely making this, maybe tonight. I think the immersion blender would work well here too...do you think?
ReplyDeleteBefore I got my Vita-Mix that was my go to way of blending soups. I would give that a try! Might not be as creamy, but it is a perfect way to blend an entire pot at once! :)
DeleteSounds like a yummy winner! Will have to try it.
ReplyDeletewe love the CREAMY SANS CREAM here too :-)
ReplyDeleteMiz.
Looks delicious and I am a big soup lover! My Blendtec makes the best smooth creamy soups without any cream.
ReplyDeleteLove, love all the garlic! I think I have everything to make this at home too - love that its only 3 WW points for 2 cups! I am a big believer in getting lots of food for the least amount of points!
ReplyDelete