Diabetic, Heart Healthy
Serves 8
Ingredients
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2 heads cauliflower, cut into bite-size pieces (about 10 cups)
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3 garlic cloves
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2 shallots
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2 Tbsp olive oil
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3 cups vegetable broth (gluten free if needed)
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2 cups water
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2 cups 1% milk
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1 bay leaf
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1 tsp finely chopped fresh thyme leaves
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1/8 tsp nutmeg
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1/8 tsp salt
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1/2 tsp black pepper
Preparation
- Preheat oven to 425°F.
- In a large baking pan, toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven for about 30 minutes, or until golden.
- In a large stockpot, simmer broth, water, milk, roasted cauliflower mixture, bay leaf, thyme, nutmeg, salt and pepper for 30 minutes, or until cauliflower is very tender. Discard bay leaf. In a blender puree soup in batches until smooth. Transfer pureed mixture back to stockpot.
- Heat soup over medium-low heat until just heated through, about 8 minutes.
Nutrition Facts
- 1 cup
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Date Last Reviewed: November 1, 2018
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Medical Review: Jane Schwartz, RDN, CLT
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