Roasted Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cauliflower1 onion, cut into wedges3 cloves garlic, peeled4 cups fat free vegetable broth1 large potato, peeled and cubed1 medium carrot peeled and cubed1/4 teaspoon nutmeg freshly gratedsalt and pepper to taste4 drops truffle oil( optional but good)Smoked Spanish paprika, to garnish
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, return to the oven. Cook for 20-25 more minutes, stiring once halfway through.
While the vegetables are roasting, heat the vegetable broth and add the chopped potato and carrot. 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 a blender until very smooth. Return 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 a bowls and serve, sprinkled with smoked Spanish paprika.
Makes 4 large servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LUBAML.
While the vegetables are roasting, heat the vegetable broth and add the chopped potato and carrot. 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 a blender until very smooth. Return 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 a bowls and serve, sprinkled with smoked Spanish paprika.
Makes 4 large servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LUBAML.
Nutritional Info Amount Per Serving
- Calories: 128.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 953.9 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 6.8 g
- Protein: 5.0 g
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