Roasted Cauliflower Soup

My wife and I got this recipe from Chris and Heidi Powell in their new book, Extreme Transformation. So far, most of the recipes we have tried have been great. I wanted to share this one, for it has great texture and flavor, and it is not that difficult. So here is what you will need: NOTE: I doubled this recipe and added carrots because I didn't have quite enough cauliflower.

2 cups cauliflower, broken up
1/4 cup yellow onion, chopped
1 1/2 teaspoons olive oil
1 cup of low sodium chicken broth(we made our own)
1/4 teaspoon garlic, minced
1/3 cup plain greek yogurt
1/3 cup low-fat mozzarella cheese
3 ounces cooked chicken
Salt and pepper to taste
 1/2 cup of carrots

Place cauliflower on baking pan.

Add carrots and onions

Drizzle with olive oil. Sprinkle salt and pepper over all veggies until lightly covered.

In a preheated 375 degree oven, roast vegetables on the upper middle rack for about 30 minutes, or until the vegetables are golden brown.

Golden in color.

Close up pic. It has almost burnt edges.

In a cooking pot, take minced garlic and a little bit of olive oil (just enough to cover the garlic) and allow it to sweat for about three minutes on medium heat. Turn the heat to medium high and then add the chicken broth. Allow ingredients to come to a boil. Immediately add all the vegetables into the boiling broth. Even the small pieces that look burned! Put it all in there; there is a lot of flavor in those small pieces. Cook for about five minutes.

Add Greek yogurt and cheese. Mix together. Cook until all incorporated.

Take a hand held emulsifier and blend all ingredients until smooth. Use a blender if you don have the other.

Spoon into a bowl and top with chicken, sliced carrots, spinach, and a little mozzarella cheese.

What pleased me about the dish was the smooth texture of the soup, then the robust flavor of the roasted vegetables and the cheese. This is a must try!

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