Creamy Cauliflower Soup

4 cups low sodium chicken broth
4 cups skim milk
6 T cornstarch
1 large head Cauliflower
1 T olive oil
1 tsp salt( maybe a bit more )
1 tsp pepper
1/2 tsp garlic salt
1/4 cup shredded parmesan


preheat oven to 400 degrees. Cut Cauliflower into bit size pieces. Place in ziploc bag and sprinkle with olive oil, salt and pepper. Close bag and shake until evenly coated. Bake for 20 minutes or until golden brown. While Cauliflower is baking add milk and 3 cups of chicken broth to a large sauce pan. In a container with a tight lid combine cornstarch to the remaining cup of broth. Shake until there are no lumps. Add this to the sauce pan.  Cook on medium heat stirring frequently. Bring to a simmer and then turn your heat down on low. You can add your salt, pepper and garlic salt at any point now. When the cauliflower is done add it to the pot. Last but not least for a little extra flavor add your parmesan. Enjoy!


Calorie info: for 6 servings about 150 calories. for 4 servings about 215 calories