Roasted Cauliflower Soup

I have never been much of a veggie eater.  Well, if it is breaded and fried maybe.  So as I begin to make the changes necessary to achieve my goals.  I must embrace the veggie in all it's freshness.  Dinner last night was a huge step in that direction.  I do like cauliflower, but smothered in cheese sauce is not the most healthy way to eat it.  

Roasted Cauliflower soup
1 lg head cauliflower (about 3 lbs)
1 lg onion, sliced
2 cloves garlic, halved
2 Tbsp olive oil
2 14.5 ounce cans broth
1 cup water
1 bay leaf
1 tsp fresh thyme
1 cup half and half (or milk)
1 tsp salt
1/8 tsp black pepper

Preheat oven to 400 degrees.  In a large roasting pan, toss cauliflower, onion, and garlic with oil.  Roast uncovered for 30 minutes, stirring once half way through.
In a large saucepan combine cauliflower mixture with bay leaf, thyme, broth, and water.  Bring to a boil, reduce heat, and simmer, covered, for 20 minutes.
Discard bay leaf, working in batches, transfer soup to a food processor or blender; process until smooth.  Return to saucepan, stir in half and half or milk, salt, and pepper.  Heat through (do not boil).

Changes

So I went to the Dr. for routine bloodwork/check up.  My blood glucose levels were high.  So high that she wanted to put me on meds.  We talked and I asked for a chance to make some changes and see if I could bring it down naturally.  She agreed and has given me 3 months, then another blood test will tell the results. 

 Change, such and easy word to say on the phone, but not so easy to put into practice.  The two things that must change; diet and exercise.  Now, I have battled with my weight most of my life, up and down, up and down.  You know the drill. This time it must be different.  The things I put into practice must be things that will become a part of life permanently.  So the journey begins and hopefully as I change better health will be the end result.