submitted by ShopRite Yardley
Prep: 20 minutes
Roast/Cook: 55 minutes
Serves: 8
4 garlic cloves
2 medium heads cauliflower, cut into florets
3 tablespoons olive oil, divided
2 celery stalks, chopped
1 small yellow onion, chopped
2 teaspoons chopped fresh thyme
1 container (32 ounces) unsalted vegetable stock
1 medium lemon, juiced (about 1/4 cup)
Fresh cracked black pepper and/or thinly sliced green onions for garnish (optional)
- Preheat oven to 425°. In large bowl, toss garlic, cauliflower and 2 tablespoons oil; spread on rimmed baking pan and roast 25 minutes or until golden brown, stirring once halfway through roasting.
- In large saucepot, heat remaining 1 tablespoon oil over medium-high heat. Add celery and onion; cook and stir 5 minutes or until tender. Add thyme; cook and stir 1 minute or until fragrant. Stir in stock, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and cauliflower mixture; heat to a simmer. Reduce heat to low; cover, cook and stir 20 minutes.
- With blender or stick blender, purée soup until smooth. Makes about 8 cups.
- Serve soup garnished with pepper and/or green onions, if desired.
Approximate nutritional values per serving (1 cup): 92 Calories, 5g Fat, 1g Saturated Fat, 0mg Cholesterol, 194mg Sodium, 9g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 3g Protein
Chef Tip(s): If soup is too thick to blend smooth, add up to 1 cup of water.
Keywords: Dietary Needs: Dairy-Free, Gluten-Free, Keto, Kosher, Low Carb, Vegan, Vegetarian
Dish Type: Soups
Main Ingredient: Vegetables
Region: American
Seasonal: Autumn, Winter
Holidays & Occasions: Christmas, New Year’s Celebration, Thanksgiving
Other: Hot Soups