Skinny Roasted Cauliflower Soup

• 1 whole Head Cauliflower, Cleaned, Cored And Cut Into Florets
• 1 clove Garlic, Chopped
• 2 Tablespoons Olive Oil
• 1 teaspoon Salt, More To Taste
• 1/4 teaspoons Pepper
• 4 cups Chicken Broth
• 2 whole Russet Potatoes, Cubed

1. Preheat oven to 400 F.
2. Place cauliflower and garlic on a rimmed baking sheet. Massage with olive oil and season with salt and pepper. Roast for 30 minutes.
3. Meanwhile, in a heavy bottomed pot bring broth and potatoes to a boil. Reduce heat to a simmer and cook until potatoes are tender (depending on the size of your chunks this will take 10-20 minutes). Add the roasted cauliflower and garlic. Season with salt and pepper.
4. You may need to add more broth or water if the amount of liquid isn't to your liking. Using an immersion blender, blend until smooth. Taste and adjust seasoning, if needed.
5. Garnish with croutons and a drizzle of olive oil, if desired

cauliflower, clove garlic, olive oil, salt, ubc, chicken broth, potatoes

Taken from tastykitchen.com/recipes/soups/skinny-roasted-cauliflower-soup/ (may not work)