Roasted Cauliflower Soup
Description
Ingredients
Instructions
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Instructions
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large baking sheet with parchment for easy clean up.
- On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt.
- Bake until the cauliflower is tender and caramelized on the edges, about 25-30 minutes, turning halfway.
- In a Dutch oven or soup pot, warm the remaining olive oil over medium heat until shimmering, then add the onions and 1/4 teaspoon of salt. Stir occasionally until the onion is softened and translucent.
- Add the garlic until fragrant about a minute, then add the chicken broth.
- Set aside a couple cauliflower florets for garnish. Transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat to simmer.
- Simmer for 20 minutes, stirring occasionally.
- Carefully transfer in batches to a blender or use an emersion blender until smooth. Add butter, lemon juice and nutmeg to taste.
- Top individual bowls with cauliflower garnish, green onions and parsley.
This soup keeps well in the refrigerator, covered for up to four days. Can last in the freezer for up to 2 months.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 215kcal
- % Daily Value *
- Total Fat 9g14%
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Cauliflower, Soup, Vegan
