Elana's Pantry Roasted Cauliflower Soup
- Number of Servings: 6
Ingredients
1 large head cauliflower4 tablespoons olive oil1 teaspoon celtic sea salt1 large onion, diced4 cups water or stock
Place whole head of cauliflower in a 9 x 13 inch baking dish
Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt
Add ½ cup water to the dish
Bake uncovered at 350° for 1 ½ hours, or until a knife cuts easily through the core
Remove cauliflower from oven and allow to cool
Coarsely chop and set aside
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat
Add onion and cook until soft and translucent, about 15 minutes
Add cauliflower and 4 cups water or stock
Simmer until cauliflower is very soft, about 10 minutes
In a vitamix puree in very small batches until smooth
Transfer back to pot and bring to a simmer
Serve
Serving Size: 1 batch made about 6 cups of soup
Number of Servings: 6
Recipe submitted by SparkPeople user KBOO1979.
Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt
Add ½ cup water to the dish
Bake uncovered at 350° for 1 ½ hours, or until a knife cuts easily through the core
Remove cauliflower from oven and allow to cool
Coarsely chop and set aside
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat
Add onion and cook until soft and translucent, about 15 minutes
Add cauliflower and 4 cups water or stock
Simmer until cauliflower is very soft, about 10 minutes
In a vitamix puree in very small batches until smooth
Transfer back to pot and bring to a simmer
Serve
Serving Size: 1 batch made about 6 cups of soup
Number of Servings: 6
Recipe submitted by SparkPeople user KBOO1979.
Nutritional Info Amount Per Serving
- Calories: 134.1
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,057.0 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 4.0 g
- Protein: 3.1 g
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