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Creamy cauliflower and roasted garlic soup

Bowl of cauliflower and roasted garlic soup.

Makes six servings.


1 medium head garlic, unpeeled

1/2 teaspoon plus 2 teaspoons extra-virgin olive oil

2 medium leeks (about 1 1/3 cups), white part only, washed and sliced

1/2 to 1 teaspoon dried thyme

Salt to taste

1/4 teaspoon white pepper

1 pound (about 3 1/2 cups) coarsely chopped fresh cauliflower

3 cups low-fat, reduced-sodium chicken broth

1 can (12 ounces) fat-free evaporated milk

4 tablespoons freshly grated Parmesan cheese


  • Preheat oven to 400 degrees. Cut off 1/2-inch slice from top of head of garlic. Place on sheet of foil. Drizzle 1/2 teaspoon oil on top of garlic.
  • Roast 45 to 55 minutes or until cloves are soft. Let cool 5 minutes. Squeeze garlic from skin directly into small bowl. Mash with fork and set aside.
  • In large, nonstick saucepan, heat 2 teaspoons oil over medium heat. Add leeks, thyme, salt and white pepper. Cook, stirring, 6 to 8 minutes or until leeks are translucent but not browned.
  • Stir in roasted garlic. Cook 30 seconds. Add cauliflower, broth and milk. Over medium-high heat, bring to gentle boil. Reduce heat to medium-low and cook 8 to 10 minutes or until cauliflower is tender. Let cool 5 to 10 minutes.
  • Using blender or food processor, puree half of cauliflower and 1 cup cooking liquid until smooth. Pour into medium bowl. Repeat process with remaining cauliflower and 1 cup liquid. Stir puree back into saucepan. Reheat if necessary. Ladle soup into bowls and sprinkle each serving with 1 tablespoon Parmesan cheese.

Nutrition information

Serving size: 1/6 of recipe. Amount per serving: 129 calories, 3g total fat, 10g protein, 3g dietary fiber, 429mg sodium.

Source: American Institute for Cancer Research

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