This soup was great! Having just gotten over a cold it was perfect, and filling. I added red pepper flakes ( because I like the spice) and I didn't add parsley. ENJOY! Michelle, ps, my photo is the second one:)
1 whole head cauliflower, cut into flourets
2 cups broccoli flourets
1 large garlic head (not clove!)
1 Tbsp olive oil
1 Tbsp unsalted butter
2 stalks celery, diced
1/2 yellow onion, diced
1 large carrot, peeled and diced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp dried thyme leaves
1 Tbsp flour
1/3 cup dry white wine
1/3 cup water
28 oz low-sodium vegetable broth
1 bay leaf
2 tsp fresh parsley, minced (optional)
1/3 cup half-and-half
Preheat oven to 400 F.
Combine cauliflower and broccoli flourets in a 9 x 13 baking dish. Toss with 1 tablespoon olive oil. Sprinkle lightly with salt and pepper.
Cut the top off of the head of garlic and wrap in foil. Place wrapped garlic on the baking sheet. Roast the cauliflower, broccoli, and garlic for 20-25 minutes.
Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.
Add the wine and water, mixing to combine with the flour mixture. Slowly add in the vegetable broth. Add the bay leave. Remove garlic cloves from their skin and add to the pot whole. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
Add the cauliflower and broccoli and simmer an additional 5 minutes.
Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth, or puree with an immersion blender in the pot.
Stir in the half and half and parsley. Cook until just heated through. Serve hot. Yield: 4 servings (1 1/3 to 1 1/2 cups each).
Nutrition Information (per serving): 193 calories; 8.5 g. fat; 7 mg. cholesterol; 449 mg. sodium; 21.3 g. carbohydrate; 6.5 g. fiber; 5.2 g. protein