Low-Calorie • Vegetarian • Gluten-Free

Active50 min

Total1¼ hrs

Roasted Cauliflower Soup with Parsley-Chive Swirl

Blitzed cauliflower gives this very easy soup its dairy-free but creamy taste. To get the silkiest texture, puree the soup in a blender rather than using an immersion blender.

• 5 pounds cauliflower, cut into 1-inch florets (about 18 cups)
• 2 large leeks, white and pale green parts only, halved lengthwise, rinsed and cut into ½-inch pieces (see Tip)
• 1½ cups extra-virgin olive oil, divided
• 1¾ teaspoons kosher salt, divided
• 1¾ teaspoons ground pepper, divided
• 2½ cups fresh parsley
• ⅔ cup fresh chives
• 12 cups low-sodium “no-chicken” or chicken broth
• 5 teaspoons white-wine vinegar

1. Preheat oven to 400°F. Coat 2 large rimmed baking sheets with cooking spray.

2. Toss cauliflower and leeks with ½ cup oil and 1¼ teaspoons each salt and pepper in a very large bowl (you may need to do this in 2 batches). Divide the vegetables evenly between the prepared baking sheets. Roast, switching the pans from top to bottom and back to front halfway, until soft and browned on the bottom, 25 to 30 minutes.

3. Meanwhile, place parsley, chives and the remaining ½ teaspoon each salt and pepper in a blender; pulse several times to chop, scraping down the sides once or twice. With the motor running, slowly add the remaining 1 cup oil and process until smooth. Transfer the sauce to a bowl and rinse out the blender.

4. Transfer the roasted vegetables to a large pot and add broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 10 minutes. Puree the soup in batches in a blender. (Use caution when blending hot liquids.) Stir in vinegar. Serve with some of the herb sauce swirled on top.

►► MAKE AHEAD: Refrigerate for up to 3 days or freeze for up to 3 months.

Serves 12: 1½ cups soup & generous 1 Tbsp. sauce each

Calories 329 | Fat 29g (sat 4g) | Cholesterol 0mg | Carbs 16g | Total sugars 6g (added 0g) | Protein 4g | Fiber 4g | Sodium 482mg | Potassium 621mg.

Nutrition bonus: Vitamin C (166 daily value) | Vitamin A (35% dv) | Folate (34% dv) .