Roasted Cauliflower Soup
- Number of Servings: 4
Ingredients
1 Head Cauliflower (about 3 lbs.)Extra Virgin Olive Oil1/2 tsp. Fresh Grated NutmegSalt and PepperBroth//2 tsp. Extra Virgin Olive Oil1 Large Shallot, chopped1 Clove Garlic, chopped3 Cups Low Sodium Vegetable Broth1 tsp. Dried Thyme1 Tbsp. White Balsamic Vinegar (or regular, but the white is nice and won't discolour the soup)Toppings//1 tsp. Extra Virgin Olive Oil1 Cup Fresh Torn Bread, roughly 1” piecesGround PepperFresh Thyme LeavesGoat feta, crumbled
Preheat the oven to 450′.
Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of salt and pepper and toss everything to coat. Bake on the middle rack for about 35-45 minutes, tossing the cauliflower halfway through, until they are fully roasted and you see a good amount of brown edges. There is a pretty wide grace period here. Remove to cool.
While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften. Add the vegetable broth, dried thyme and vinegar and warm through.
When the cauliflower is cool to touch, add it and the broth mixture to a food processor or blender and process until smooth. Taste for salt and pepper. If you want more contrast, add a bit more vinegar. Add it back to the saucepan to keep warm.
To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5-8 minutes until crisp and the edges are browned.
Serve each portion with a few croutons, and a pinch of fresh thyme leaves and feta.
Serving Size: 4 medium bowls
Number of Servings: 4
Recipe submitted by SparkPeople user CATCH23.
Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of salt and pepper and toss everything to coat. Bake on the middle rack for about 35-45 minutes, tossing the cauliflower halfway through, until they are fully roasted and you see a good amount of brown edges. There is a pretty wide grace period here. Remove to cool.
While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften. Add the vegetable broth, dried thyme and vinegar and warm through.
When the cauliflower is cool to touch, add it and the broth mixture to a food processor or blender and process until smooth. Taste for salt and pepper. If you want more contrast, add a bit more vinegar. Add it back to the saucepan to keep warm.
To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5-8 minutes until crisp and the edges are browned.
Serve each portion with a few croutons, and a pinch of fresh thyme leaves and feta.
Serving Size: 4 medium bowls
Number of Servings: 4
Recipe submitted by SparkPeople user CATCH23.
Nutritional Info Amount Per Serving
- Calories: 208.4
- Total Fat: 9.2 g
- Cholesterol: 16.7 mg
- Sodium: 748.0 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 7.1 g
- Protein: 9.1 g
Member Reviews