Carrot Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
200g carrots, chopped200g caulfilower1/2 tsp olive oil1 medium onion, choppedcumin, cinnamon, salt and pepper to season1/2 tps vanillawater
Roast carrots, cauliflower, and 1/2 of the onion -- all coated in a little olive oil and salt -- in a 400F oven about 30 minutes.
In a separate pot combine about 1/2 cup of either water or vegetable stock with the remaining chopped onion, cinnamon, cumin and black pepper to taste. Simmer. When the vegetables are ready, add them to the pot and bring to a simmer. Cover. Add water whenever the liquid in the pot is absorbed. Cook at least twenty minutes, more if desired.
Let soup mixture cool and then puree in a blender or food processor. Return to pot and heat, add vanilla and more water if necessary to bring to the desired consistency. Salt to desired degree.
Serving Size: makes 6 servings, about 1/3 to 1/2 cup each
In a separate pot combine about 1/2 cup of either water or vegetable stock with the remaining chopped onion, cinnamon, cumin and black pepper to taste. Simmer. When the vegetables are ready, add them to the pot and bring to a simmer. Cover. Add water whenever the liquid in the pot is absorbed. Cook at least twenty minutes, more if desired.
Let soup mixture cool and then puree in a blender or food processor. Return to pot and heat, add vanilla and more water if necessary to bring to the desired consistency. Salt to desired degree.
Serving Size: makes 6 servings, about 1/3 to 1/2 cup each
Nutritional Info Amount Per Serving
- Calories: 24.2
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 25.1 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 1.6 g
- Protein: 0.9 g