Creamy Garlic & Cauliflower Soup

When the temperatures start to drop, warm up with our smooth and flavorful cauliflower soup. Roasting gives garlic a buttery texture and a rich, sweet flavor, perfect for tasty winter meals. The many minerals and antioxidants found in garlic and leeks bring a storehouse of health benefits to this soup. Evaporated fat-free milk makes it creamy while keeping the soup low in calories and fat. Try spooning it over a half-cup of cooked brown rice, barley, or kasha for a hearty addition of fiber.

Ingredients

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 fat-free, reduced-sodium chicken
broth
1 can (12 oz.) fat-free evaporated milk
4 Tbs freshly grated Parmesan cheese

Directions

*You can prepare the roasted garlic up to 1 day before you cook the soup.

1. Preheat the oven to 400 degrees.
   
2. Roast garlic as follows: 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.*
3. In a large nonstick saucepan, heat 2 tsp. of olive oil over medium heat.
   
4. Add the leeks, thyme, salt and white pepper.
   
5. Cook, stirring for 6-8 minutes, or until the leeks are translucent (but not browned).
   
6. Stir in the roasted garlic. Cook for 30 seconds.
   
7. Add the cauliflower, broth and milk. Over medium-high heat, bring the mixture to a gentle boil.
   
8. Reduce the heat to medium-low and cook for 8-10 minutes, or until the cauliflower is tender.
   
9. Let the mixture cool for 5-10 minutes.
10. 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.
    
11. Stir the purée back into the saucepan with the rest of the cooking liquid. Reheat, if necessary.
    
12. Ladle the soup into bowls and sprinkle each serving with 1 Tbsp. Parmesan cheese.

Recipe Summary:

Yield: 6 servings

Nutrition Facts:

Calories: 114
Fat: 3 grams (>1 g saturated fat)
Protein: 8 grams
Carbohydrates: 14 grams
Fiber: 2 grams
Sodium: 422 milligrams


Source: American Institute for Cancer Research Health-e-Recipes