Roasted Cauliflower, Parsnip, and Carrot Soup! Just roast the vegetables (plus garlic and onions) with 2 tbl of olive oil. Then simmer until tender with some chicken stock, plus a bay leaf. Pulse smooth in a blender and add a can of evaporated milk (still creamy, but less fattening than heavy cream) and you have yummy soup! I made some croutons to give this soup some crunchy, toasty texture.
Recipe adapted from: http://www.epicurious.com/recipes/food/views/Roasted-Cauliflower-Soup-14521
