Roasted Cauliflower Soup

What you'll need:

1 medium spanish onion, chopped
2 cloves garlic, minced (use your microplane for this!)
1 large head cauliflower
3-4 small heads broccoli
1 box (30 oz.) vegetable or chicken stock (low or no-salt) I like Kitchen Basics
1/4 tsp Liquid Smoke
kosher salt & pepper

• Preheat oven to 450 degrees.  Break down head of cauliflower into large florets and sprinkle with salt and pepper.  Roast in oven for 20-25 minutes or until just brown.

• About 5 minutes before cauliflower is done, heat medium stockpot over medium-low heat. Add onion and garlic, pinch of salt and grind of pepper, and cook stirring frequently, until onions are soft but not brown, about 5 minutes.

• Add in stock, liquid smoke and roasted cauliflower, salt and pepper to taste.  Cover and simmer over medium heat 15-20 minutes until cauliflower is softened and falling apart.

• Using immersion blender, puree mixture until smooth.  Chop florets off of broccoli heads and add to soup.  Continue to simmer over medium heat until broccoli softens, about 10 minutes.  Serves 8.  

This is great served with fat-free shredded cheddar cheese, tastes just like baked potato soup!!
 (changes points plus value)

**2 points plus per serving