roasted cauliflower mushroom soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 large head of cauliflower, chopped up into smaller bits.3-4 cloves of garlic2 large mushrooms (I used portobello, but I might use shitaki or chantrelle too, but I'd use more since they're smaller)olive oil for drizzlingrosemaryvegetable brothGreen onion, to taste.
Preheat over to 175. Put mushrooms, cauliflower, and garlic on a pan lined with tin foil. Drizzle with olive oil. Sprinkle with rosemary. (Note: I like rosemary on cauliflower, but I think red pepper flakes might be good too).
Stick it all in the over for 30 - 40 minutes
Toss everything into a sauce pan. Dump in 1 or 2 cups of vegetable broth. I like a thicker soup, so I use one.
Let it get a boil and then simmer for a few minutes.
Blend in a blender and rewarm in sauce pan.
Stir in green onion, if you like, but let it cook until it gets a little mushy.
Number of Servings: 2
Recipe submitted by SparkPeople user CIVEL24.
Stick it all in the over for 30 - 40 minutes
Toss everything into a sauce pan. Dump in 1 or 2 cups of vegetable broth. I like a thicker soup, so I use one.
Let it get a boil and then simmer for a few minutes.
Blend in a blender and rewarm in sauce pan.
Stir in green onion, if you like, but let it cook until it gets a little mushy.
Number of Servings: 2
Recipe submitted by SparkPeople user CIVEL24.
Nutritional Info Amount Per Serving
- Calories: 247.4
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 832.7 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 10.9 g
- Protein: 9.3 g
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