Creamy Roasted Garlic and Cauliflower Soup

Here’s a low fat cauliflower soup recipe a friend sent me. It’s got creamy roasted garlic and cauliflower in it. Delicious.

Creamy Roasted Garlic & Cauliflower Soup

1 medium head of garlic, cloves unpeeled, but papery outer skin removed*
1/2 tsp. plus 2 tsp. extra-virgin olive oil
2 medium leeks (about 1 1/3 cups), white part only, washed and sliced
1/2-1 tsp. dried thyme
Salt, to taste
1/4 tsp. white pepper
1 lb. (about 3 1/2 cups) coarsely chopped fresh cauliflower
3 cups vegetable   broth
1 can (12 oz.) fat-free evaporated milk
4 Tbsp. freshly grated Parmesan cheese

*Note: You can prepare the roasted garlic up to 1 day before you cook the soup.
Preheat the oven to 400 degrees.  Cut off a 1/2-inch slice from the top of the head of garlic.  Place the garlic on a sheet of foil and drizzle it with a 1/2 tsp. of the olive oil.  Roast the garlic for 45-55 minutes, or until the cloves are soft.  Let it cool 5 minutes.  Squeeze the garlic from the skin directly into a small bowl.  Mash it with a fork and set it aside.

In a large nonstick saucepan, heat 2 tsp. of olive oil over medium heat.  Add the leeks, thyme, salt and white pepper.  Cook, stirring for 6-8 minutes, or until the leeks are translucent (but not browned).  Stir in the roasted garlic.  Cook for 30 seconds.  Add the cauliflower, broth and milk.  Over medium-high heat, bring the mixture to a gentle boil.  Reduce the heat to medium-low and cook for 8-10 minutes, or until the cauliflower is tender.  Let the mixture cool for 5-10 minutes.

Using a blender or food processor, purée half of the cauliflower and 1 cup of the cooking liquid until it is smooth.  Pour the mixture into a medium bowl.  Repeat the process with the remaining cauliflower and 1 cup of liquid.  Stir the purée back into the saucepan with the rest of the cooking liquid.  Reheat, if necessary.  Ladle the soup into bowls and sprinkle each serving with 1 Tbsp. Parmesan cheese.

Makes 6 servings.  Per serving:  114 calories, 3 g total fat (<1 g saturated fat), 14 g carbohydrates, 8 g protein, 2 g dietary fiber, 422 mg sodium.