Dairy Free Roasted Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Cauliflower, frozen, cooked, 3 cup (1" pieces) Leeks, 2 leek Onions, raw, 1 small Thyme, ground, 1 tbsp Garlic, 2 tsp Bay Leaf, 2 Carrots, raw, 2 medium Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup, 3 serving Water, tap, 2 cup (8 fl oz) *Potato, raw, 2 large (3" to 4-1/4" dia.) diced2 tbls olive oilsalt and pepper
Thaw cauliflower. Coat with 1.5 olive oil and season with salt and pepper to taste. Preheat oven to 400 degrees. Roast cauliflower in oven for 20-30 min until browned.
In a soup pot, saute leeks and onion in .5 tbls olive oil. After 3 min add thyme, garlic, bay leaves, carrots, and mix well with leeks/onions. Let carrots get tender (about 3-4 minutes) and then add the broth and bring to a simmer. When cauliflower has browned add to the soup pot and stir. Then add water and potatoes. Cook for about 20 min. When potatoes are soft enough to pierce with a fork, remove the bay leaves, and use an immersion blender to cream the soup. Add more salt and pepper to taste.
Serving Size: 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NEELIXNKES.
In a soup pot, saute leeks and onion in .5 tbls olive oil. After 3 min add thyme, garlic, bay leaves, carrots, and mix well with leeks/onions. Let carrots get tender (about 3-4 minutes) and then add the broth and bring to a simmer. When cauliflower has browned add to the soup pot and stir. Then add water and potatoes. Cook for about 20 min. When potatoes are soft enough to pierce with a fork, remove the bay leaves, and use an immersion blender to cream the soup. Add more salt and pepper to taste.
Serving Size: 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NEELIXNKES.
Nutritional Info Amount Per Serving
- Calories: 194.3
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 116.1 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 7.3 g
- Protein: 4.9 g
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