Ingredients: head of cauliflower, large onion, few stalks celery, garlic, olive oil, salt, pepper, feta cheese, vegetable broth, chicken broth, half and half, navy beans.
Cut a head of cauliflower in thick slices and place on cookie sheet. Drizzle liberally with olive oil and sprinkle with salt and pepper. Roast in oven at 400 degrees for about 40 minutes - check to see if fork tender before removing. When slightly cooled cut in small pieces with a fork.
Using a fairly large pot, chop and saute one large onion, about two tablespoons garlic, a couple stalks of celery, and a green pepper. If you like carrots, you can also grate a large carrot into the pot. When onions are slightly translucent, add 8 oz. vegetable broth and 16 oz. chicken broth and simmer for about 10 minutes. Drain a can of navy beans and add to the pot (this adds some protein and also thickens the soup). Add the roasted cauliflower. Add about 4 large tablespoons of crumbled feta cheese. Also add 2 cups fat-free half and half (or regular or heavy cream - whatever you like). Using a hand-held emulsifier, puree until fairly smooth with just a few small chunks of cauliflower. Let heat through about 10 minutes. This is soooooooooo good - let's just say after Jack and I had dinner and I put some in a freezer container for my step-father - the pot was empty!
