Roasted Cauliflower Soup with Hazelnut Oil

Name: Roasted Cauliflower Soup with Hazelnut Oil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 907 grams 12 cups cauliflower florets (about; 397 grams fat-free, less-sodium chicken broth; 946 milliliters fat-free milk; 118 milliliters chopped fresh parsley; 1 whole garlic head; 2 Tbsps roasted hazelnut oil; 1 Tbsp olive oil; 473 milliliters thinly sliced onion; 1 teaspoons salt; 2 fresh thyme sprigs

Roasted Cauliflower Soup with Hazelnut Oil is a gluten free, primal, and vegetarian soup. This recipe serves 12. One serving contains 86 calories, 5g of protein, and 3g of fat. It will be a hit at your Autumn event. Head to the store and pick up pepper, milk, less-sodium chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Arrange cauliflower in a single layer on a baking sheet coated with cooking spray.

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Cooking Spray

Cauliflower

Clove

Garlic

Wrap

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Baking Sheet

Aluminum Foil

Add garlic to pan.

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Garlic

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Frying Pan

Bake garlic and cauliflower at 425 for 35 minutes or until golden brown, turning cauliflower after 20 minutes. Cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.

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Garlic

Cauliflower

Extract

Equipment you will use

Oven

Heat olive oil in a large Dutch oven over medium-high heat.

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Olive Oil

Equipment you will use

Dutch Oven

Add onion to pan; saute 8 minutes or until tender, stirring frequently.

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Onion

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Frying Pan

Add milk, broth, and thyme sprigs; bring to a simmer. Cook 10 minutes, stirring occasionally.

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Fresh Thyme

Broth

Milk

Discard thyme sprigs. Stir in reserved garlic pulp and cauliflower.

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Fresh Thyme

Cauliflower

Garlic

Place half of milk mixture in a blender.

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Milk

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Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

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Blender

Pour into a large bowl. Repeat procedure with remaining milk mixture. Stir in hazelnut oil, salt, and pepper. Ladle 1 cup soup into each of 12 bowls; top each serving with 2 teaspoons parsley.

Ingredients you will need

Hazelnut Oil