EWWK: Ridiculously Good Roasted Cauliflower Soup


Vegetable oil cooking spray
1 to 1 ½ pound of cauliflower cut into large pieces
2 large stalks of celery cut into 3 pieces each
1 medium onion peeled and cut into 8 pieces
1 tablespoon extra-virgin olive oil
4 cups no-salt-added vegetable or chicken broth
1 Bay leaf
3/4 teaspoon salt
¼ cup pine nuts (optional topping)
4 teaspoons parsley (optional topping)


Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.

Place the cauliflower, celery and onion on the lined baking sheet and drizzle with oil. Toss the vegetables and oil together with your hands. Roast for 25 minutes or until the cauliflower are mostly tender. A little char on the onions is OK.

Combine vegetables in a large pan with vegetable broth and bay leaf. Bring to a boil, reduce heat and simmer for 20 minutes. Remove bay leaf, add salt and process in a blender until smooth.

Yield: 4 servings (serving size: 11/2 cups)
Nutrition Breakdown: Calories 120, Fat 4g, Cholesterol 0mg, Carbohydrate 19g, Sodium 590mg, Fiber 4g, Protein 4g.
Diabetes Exchanges: 4 vegetables, 1 fat