Creamy Cauliflower-Thyme Soup

Ingredients

• 0.3 teaspoon pepper black
• 4 cups cauliflower florets 
• 0.8 cup celery chopped
• 1 teaspoon thyme leaves dried
• 14 ounce less-sodium chicken broth fat-free canned
• 2 tablespoons flour all-purpose
• 2  garlic cloves minced
• 1.5 cups leek chopped (2 medium)
• 1.8 cups milk 2% reduced-fat
• 1 tablespoon olive oil divided
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• oven
• whisk
• blender
• dutch oven

Directions

1. Preheat oven to 40
2. Combine cauliflower and 2 teaspoons oil in a bowl, tossing gently to coat.
3. Spread cauliflower in a 15 x 10-inch jelly-roll pan coated with cooking spray.
4. Bake at 400 for 30 minutes or until browned, stirring occasionally.
5. Heat remaining 1 teaspoon oil in a Dutch oven over medium heat.
6. Add leek, celery, and garlic; saut 5 minutes or until tender.
7. Add roasted cauliflower and thyme; saut 1 minute.
8. Add broth, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
9. Remove from heat; cool 15 minutes.
10. Place half of cauliflower mixture in a blender or food processor; process until smooth. Return pure to pan.
11. Combine milk and flour in a small bowl. Stir with a whisk; add to pan. Bring to a simmer, and cook 3 minutes or until thickened, stirring constantly with a whisk.