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Roasted Cauliflower Soup

This soup has so much to offer a head and neck cancer patient – good nutrition, delicious taste, and soothing warmth. Roasting the cauliflower adds a rich flavor, while the potatoes thicken the soup without the use of cream. This soup is ideal for head and neck cancer patients experiencing mouth soreness, mouth pain, and/or difficulty chewing or swallowing. Even head and neck cancer survivors and caregivers would truly enjoy a big bowl of this soup for dinner or pair a smaller cup with a light sandwich or salad for lunch.

Serves: 4

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients:

2 Tbsp olive oil, divided

1 head cauliflower

Pinch of salt and pepper

½ onion, chopped

2 potatoes, peeled and chopped

2 cups chicken broth

¼ tsp salt

¼ tsp dried thyme

2 cups milk (or plan non-dairy milk of choice)

¼ cup parmesan cheese

Fresh parsley

Directions:

  1. Heat oven to 425℉
  2. Spread cauliflower onto baking sheet. Drizzle with 1 Tbsp olive oil, and small amount of salt and pepper. Roast cauliflower for 20 minutes
  3. While cauliflower is roasting, heat remaining 1 Tbsp olive oil over medium heat. Add onion and cook until translucent, around 6 minutes
  4. Add potato, chicken broth, salt, and thyme. Bring to a boil and then simmer until potato cooked, 10-15 minutes 
  5. Add cauliflower and milk, bring back to a boil
  6. Puree with immersion blender or stand up blender until it reaches desired consistency
  7. Top with parsley and parmesan cheese

NUTRITIONAL DATA:

Per serving: 257 calories, 11 grams fat, 3 grams saturated fat, 14 mg cholesterol, 28 grams carbohydrate, 4 grams dietary fiber, 11 grams protein

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