Getting your kids to eat their veggies is a breeze with this smooth and tasty creamy fall soup. Try this healthy recipe and visit Healthy Hands Cooking to learn about our instructor opportunity and healthy cooking classes.
Getting your kids to eat their veggies is a breeze with this smooth and tasty creamy fall soup.
Makes: 4 servings
Time: 40 Minutes
Ingredients
- 1Head cauliflower, washed and cut into bite sized pieces
- 2Tablespoons Extra Virgin Olive Oil
- 3Garlic Cloves, minced
- Juice from one lemon, freshly squeezed
- 2Tablespoons Extra Virgin Olive Oil
- 3Garlic Cloves, minced
- 1Onion, chopped
- Juice from one lemon, freshly squeezed
- 4Cups Chicken Or Veggie Stock
- Salt and Pepper
- Croutons and dried or fresh parsley for garnish (optional)
- Parmesan Cheese (optional)
- Cream (optional)
Directions
Step One: Roast Cauliflower
Preheat oven to 400°F.
Wash cauliflower and spread in single layer on parchment paper on baking sheet.
Mix first amounts of oil, lemon juice, and garlic in a small bowl. Drizzle over cauliflower and bake for 30 minutes until soft. (This step can be done a day in advance and refrigerated until use).
Step 2: Make Soup
While cauliflower is roasting, saute onion and garlic in extra virgin olive oil in a medium pot until onion is soft and fragrant.
Squeeze in lemon juice and add chicken stock.
Heat soup over medium heat, being careful not to boil.
Add roasted cauliflower.
Using an immersion blender, blend until soup is smooth.
Add salt and pepper to taste.
Serve garnished with some croutons, a pinch of dried or fresh parsley, and Parmesan cheese (optional).
Makes 4 servings.
*If you don’t have access to an oven, saute chopped cauliflower with onion until soft using juice from 1 to 2 lemons to your liking.
**You can remove some of the cooked cauliflower and cut into smaller pieces and retun back to pureed soup for added texture.
***A bit of cream can be added for flavor and smoothness.