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Roasted Cauliflower Broccoli Soup
Pure comfort food on a cold wintery day.
1 tbsp flour
1 tbsp butter
1/2 cup fat free half and half
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp leaves dried thyme
1/2 tsp salt
1/2 tbsp olive oil
4 <span class="measurestring" title="cup (8 fl oz)">cups</span> chicken broth
2 cups chopped broccoli
1 <span class="measurestring" title="large (7-1/4" to 8-1/2" long)">large</span> carrot
1 <span class="measurestring" title="head, large (6-7" dia)">head large</span> cauliflower
1 1/2 <span class="measurestring" title="stalk large (11"-12" long)">stalks large</span> celery
10 cloves garlic
3 fl oz dry white wine
1/2 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
Heat oven to 400° F (200° C). Toss chopped cauliflower, broccoli and garlic with the olive oil, and roast for 30 minutes.
Meanwhile, heat the butter in a large pot or dutch oven. Add the celery and carrot and saute for about 10 minutes.
Whisk in the salt, pepper, paprika, thyme and flour and continue to cook for 2 minutes.
Add the wine and water, whisking to combine with the flour mixture.
Slowly add the broth and bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Add the cauliflower, broccoli and garlic to pot. Using a stick blender, puree well. Remove from heat and stir in half and half.
Top with bacon bits or serve with crusty bread or crackers.
in 1 serving of Roasted Cauliflower Broccoli Soup.
, 55% carbs, 18% protein.
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