Cauliflower and Roasted Garlic Soup recipes
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
508
25%
daily value
12 servings
Fat
51% 33Saturated
79% 16Trans
- 0Monounsaturated
- 14Polyunsaturated
- 2Carbs
11% 33Carbs (net)
- 25Fiber
35% 9Sugars
- 12Sugars, added
- 0Protein
44% 22Cholesterol
25% 76Sodium
60% 1445Calcium
48% 478Magnesium
21% 88Potassium
30% 1402Iron
16% 3Zinc
21% 2Phosphorus
63% 440Vitamin A
25% 228Vitamin C
204% 184Thiamin (B1)
24% 0Riboflavin (B2)
38% 0Niacin (B3)
25% 4Vitamin B6
76% 1Folate equivalent (total)
56% 223Folate (food)
- 223Folic acid
- 0Vitamin B12
17% 0Vitamin D
3% 0Vitamin E
14% 2Vitamin K
64% 77
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