When the weather gets cold, nothing beats a bowl of comforting soup. This chowder recipe uses roasted cauliflower which adds rich, caramelized flavor. It's easy to prepare and tastes just as good the next day. Added benefit: cauliflower contains many nutrients, is a great source of antioxidants and is high in fiber.
Roasted Cauliflower Chowder
Serves: 6
Ingredients
- 3 tablespoons avocado oil
- 3 garlic cloves, diced
- 1 medium Vidalia onion, diced
- 1 head cauliflower, cut in 1 inch pieces
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cups chicken stock
- 1 cup milk
- ¾ cup low-fat shredded cheese
- 1 bay leaf
- 3 tablespoons chopped fresh parsley
- Salt and pepper to taste
Optional
- For thicker soup, use a cornstarch slurry made with 2 parts cold water, 1 part cornstarch.
- Choose milks with less-fat like coconut or almond milk.
Instructions
- Preheat oven to 400 degrees. Place cut-up cauliflower in a bowl and drizzle with oil. Mix until well coated then place on a baking sheet.
- Roast for 20-25 minutes. Set aside.
- While cauliflower is roasting, in a large pot over medium high heat, add oil and garlic and cook for 2-3 minutes. Add carrots and celery and cook for 5 more minutes, stirring occasionally.
- Add roasted cauliflower, bay leaf, and dried thyme to the pot.
- Pour in the chicken stock and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Season with salt and black pepper to taste.
- Fresh avocado, crispy crumbled bacon and fresh sliced chives are great garnishes for this soup.
