Creamy Cauliflower Soup

There's nothing better than a bowl of warm soup on a cool fall day. This recipe is so simple I had to share!

Serves 4

1. Preheat oven to 450 degrees. In a medium pot combine 2 1/2 cups of low sodium chicken broth and florets from 1 head of cauliflower, season with kosher salt and ground pepper. Bring to a boil, then reduce and simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches puree cauliflower until smooth (thin it with broth if necessary).
2. Meanwhile on a small baking sheet toss 8 small cauliflower leaves or 2 large leaves coarsely chopped with 1/4 tsp of extra virgin olive oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as a garnish on soup.

Per serving: 80 calories, 1g unsaturated fat, 12g carbs, 8g protein, 5g fiber.
Whole Living November 2010