Cauliflower and Roasted Garlic Soup recipes

See full recipe on: Martha Stewart

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13 Ingredients

3 heads garlic
salt
ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
3 white onions, peeled and thinly sliced
4 heads cauliflower; 3 cored and thinly sliced, 1 broken into small florets
4 heads cauliflower; 3 cored and thinly sliced, 1 broken into small florets
8 sprigs thyme, tied with twine, plus 1 tablespoon chopped
1 cup dry white wine
6 cups chicken stock, plus more to thin, if desired
2 cups heavy cream, plus more to thin, if desired
2 1/2 cups plus 3 tablespoons finely grated Parmesan cheese
2 tablespoons chopped parsley

Preparation Instructions on Martha Stewart

Nutrition

503

25% daily value

servings

high-fiber, gluten-free

Fat 

51%

33
                 
Saturated

79%

16
                 
Trans

-

0
                 
Monounsaturated

-

14
                 
Polyunsaturated

-

2
                 
Carbs 

11%

33
                 
Carbs (net)

-

24
                 
Fiber

35%

9
                 
Sugars

-

12
                 
Sugars, added

-

0
                 
Protein

44%

22
                 
Cholesterol

25%

76
                 
Sodium

60%

1430
                 
Calcium

48%

478
                 
Magnesium

22%

87
                 
Potassium

40%

1397
                 
Iron

16%

3
                 
Zinc

15%

2
                 
Phosphorus

63%

439
                 
Vitamin A

25%

228
                 
Vitamin C

306%

184
                 
Thiamin (B1)

19%

0
                 
Riboflavin (B2)

29%

0
                 
Niacin (B3)

20%

4
                 
Vitamin B6

49%

1
                 
Folate equivalent (total)

56%

222
                 
Folate (food)

-

222
                 
Folic acid

-

0
                 
Vitamin B12

7%

0
                 
Vitamin D

0%

0
                 
Vitamin E

11%

2
                 
Vitamin K

96%

77

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