Roasted Cauliflower Soup
4 cups cauliflower florets
1 tsp. crushed garlic
1/2 cup chopped onion
1 Tbsp olive oil
4 cps. beef broth
1 tsp dried thyme leaves
Ground black pepper (optional)
Grated Parmesan cheese
Chopped parsley, optional
Preheat oven to 425°F.
Cut cauliflower into 1-inch flowerets.
In a large baking pan, toss cauliflower, garlic, and onion with oil to coat.
Roast about 20 minutes or until vegetables are golden, turning vegetables halfway through.
In a large saucepan, combine broth, the roasted vegetables and thyme.
Bring to a boil, then simmer for 10 minutes/until cauliflower is tender.
Blend half of the soup and mix back into the pan.
Garnish with parmesan and parsley if desired.
Throw in these biscuits freshly made or frozen and you have a meal.
Since I have all the ingredients for biscuits this meal cost me $4.03.
If I used the biscuits I have in the fridge from the Acme deal a few weeks back I would have spent $4.92.
I may add in some fresh fruit or veggies which will only add $1 to the meal – grapes were $0.99# or baby carrots were $1 per lb. At most this meal will cost me $5.03.