Roasted Cauliflower and Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Cauliflower, raw, 6 cupsOnions, raw, 2 cup, chopped Portabella Mushrooms, (2) Thyme, ground, 1 tbsp Cumin seed, 1 tspBlack pepper, 1/4 tspVegetable Broth, 4 cups
Toss cailiflower and mushrooms with 1-1/2 tablespoon oil, sprinkle with thyme and cumin, toss until evenly coated,. Spread in single layer on baking sheet. Roast in preheated oven 450 degrees F. oven 15-20 minutes or until cauliflower is golden brfown, stirring occasionally.
Meanwhile, heat remaining teaspoons oil in large saucepan on medium heat. Add onions, cook and stir 5 minutes or until soft. Add vegetable mixure, broth and pepper. Bring to boil. Reduce heat to low, simmer 10 minutes or until cauliflower is tender, stirring occasionall7.
Number of Servings: 8
Recipe submitted by SparkPeople user GLENBEULAH.
Meanwhile, heat remaining teaspoons oil in large saucepan on medium heat. Add onions, cook and stir 5 minutes or until soft. Add vegetable mixure, broth and pepper. Bring to boil. Reduce heat to low, simmer 10 minutes or until cauliflower is tender, stirring occasionall7.
Number of Servings: 8
Recipe submitted by SparkPeople user GLENBEULAH.
Nutritional Info Amount Per Serving
- Calories: 47.2
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 495.2 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 3.0 g
- Protein: 2.4 g
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