1. 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.
2. 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.
3. With blender or stick blender, purée soup until smooth. Makes about 8 cups.
4. Serve soup garnished with pepper and/or green onions, if desired.
- 5 g Total fat
- 1 g Saturated fat
- 0 mg Cholesterol
- 194 mg Sodium
- 9 g Carbohydrates
- 3 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 3 g Protein
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Nutritional Information
- 5 g Total fat
- 1 g Saturated fat
- 0 mg Cholesterol
- 194 mg Sodium
- 9 g Carbohydrates
- 3 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 3 g Protein
Directions
1. 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.
2. 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.
3. With blender or stick blender, purée soup until smooth. Makes about 8 cups.
4. Serve soup garnished with pepper and/or green onions, if desired.