Creamy Cauliflower Soup with Garlic 


2 1/2 cups of Chicken broth
1/4 cup heavy cream
1 head of Cauliflower, cut into florets
4 Garlic cloves
3 Tablespoons of extra-virgin olive oil
Salt & Pepper to taste
Parsley for garnish

DIRECTIONS:

1. Preheat oven to 450 degrees. Trim and cut cauliflower into small florets then spread on a baking sheet along with 4 smashed garlic cloves drizzled in olive oil, salt and pepper then toss to fully combine. Roast until lightly browned and tender about 20 -25 mins.

2. Combine cauliflower with chicken broth in a medium pot and bring to a boil on high, then reduce to a medium low heat and simmer about 20 mins.

3. Working in batches carefully transfer cauliflower into a blender and puree until smooth using caution when blending hot liquids. Then return pureed soup to pot and add heavy cream, salt and pepper to taste. If desired add more broth, water or milk for a thinner consistency and ... ENJOY!!




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