Roasted Cauliflower Soup

• 1 medium head of cauliflower, broken into florets

• 3 tbsp olive oil, divided

• 1/2 c. chopped onion

• 2 cloves minced garlic

• 3 cans (14.5 oz each)reduced-sodium chicken broth

• 1 c. skim milk

1. Place cauliflower on baking sheet and drizzle with 2 tbsp olive oil. Roast for 20 minutes in a 375 degree-oven.

2. Heat remaining tbsp olive oil in a Dutch-oven. Add garlic and onion; sauté 2 to 3 minutes.

3. Stir in chicken broth and cauliflower. Bring to a boil. Cover and simmer 20 minutes.

4. Puree until smooth.

5. Stir in milk and heat through.

dinner