Description
I created this delicious and creamy soup to bring to work for a healthy lunch. I hope you enjoy it too!
Ingredients
- 1 head cauliflower, cut into small florets
- 2 tablespoons roasted garlic-flavored extra-virgin olive oil
- ¼ teaspoon ground nutmeg
- 2 teaspoons garlic powder
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 tablespoon butter
- 1 onion, finely chopped
- 3 tablespoons all-purpose flour
- 1 (14 ounce) can chicken broth
- 1 cup milk
- 1 tablespoon dry sherry
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Place cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg
- garlic powder
- salt
- and pepper; toss to coat.
- Roast cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender
- 30 to 40 minutes. Remove from the oven and set aside.
- Melt butter in a large saucepan over medium heat. Add chopped onion; cook and stir until lightly golden brown
- about 10 minutes.
- Sprinkle flour over onions and stir to coat. Slowly pour chicken broth and milk into the pan. Mix with a wire whisk until flour is dissolved. Bring to a boil
- stirring continuously
- until it thickens. Reduce heat to low and stir in sherry and roasted cauliflower. Serve as-is
- or blend half and recombine with the rest of the soup for a thicker consistency.
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 6