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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 153.9
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,009.8 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 8.0 g
  • Protein: 6.5 g

View full nutritional breakdown of Roasted Cauliflower Soup calories by ingredient
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Roasted Cauliflower Soup

Submitted by: MARTYRED4LOVE
Roasted Cauliflower Soup

Introduction

Recipe from FatFree Vegan Kitchen-http://blog.fatfreevegan.com/2008/
02/roasted-cauliflower-soup.html
I enjoyed this so much I HAD to share it with you. Make sure you check out her blog for all kinds of yummy vegan recipes. All credit belongs to Susan Voisin.
Recipe from FatFree Vegan Kitchen-http://blog.fatfreevegan.com/2008/
02/roasted-cauliflower-soup.html
I enjoyed this so much I HAD to share it with you. Make sure you check out her blog for all kinds of yummy vegan recipes. All credit belongs to Susan Voisin.

Number of Servings: 4

Ingredients

    1 cauliflower (I used an orange one)
    1 onion, cut into wedges
    2 cloves garlic, peeled
    4 cups fat-free vegetable broth
    1 large potato, peeled and cubed
    1/4 teaspoon freshly grated nutmeg
    salt and pepper, to taste
    4 drops truffle oil (optional, but good)
    Smoked Spanish paprika, to garnish

Directions

"Preheat oven to 400. Cut the cauliflower into florets and place them into a large baking dish sprayed with oil. Lightly spray the top of the cauliflower with oil. Bake for 20 minutes. Sprinkle the onion wedges and garlic on top of the cauliflower, spray lightly with olive oil, and return to the oven. Cook for 20-25 more minutes, stirring once halfway through.

While the vegetables are roasting, heat the vegetable broth and add the chopped potato. Bring to a boil and reduce the heat. Cook covered on very low until cauliflower is ready.

Add the cauliflower mixture to the broth. Puree it, in batches, in the blender until very smooth. Return it to the pot and add the nutmeg and salt and pepper to taste. Simmer for 10 minutes. Just before serving, stir in a few drops of truffle oil, if desired. Ladle into bowls and serve, sprinkled with smoked Spanish paprika."

Number of Servings: 4

Recipe submitted by SparkPeople user MARTYRED4LOVE.






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