ROASTED GARLIC/CAULIFLOWER SOUP WITH PESTO - a House on the Hills recipe
- Number of Servings: 1
Ingredients
1 head of cauliflower5 large cloves of garlic1 medium white onion3-4 tablespoons of olive oil3 cups of almond milk2 cups of veggie broth1/4 teaspoon of sea salt plus more to tastepesto (recipe here)
- preheat oven to 375 degrees
- de-stem cauliflower and chop into florets
- peel & chop onion into pieces around the same size as your florets
- in a large roasting pan combine the cauliflower, garlic and onions. toss with olive oil and roast until golden (20-30 minutes)
- in a large soup pot combine roasted vegetables, almond milk, vegetable stock and salt. bring to a boil and then reduce heat to low and simmer for 20 mintes or until cauliflower is soft.
- puree the soup in a blender, adding salt and fresh cracked black pepper to taste
- serve with a pesto garnish (and if your fridge isn't empty, this shaved brussel sprout and pomegranate salad and a hunk of crusty sourdough)
Serving Size: 1 Batch
Number of Servings: 1
Recipe submitted by SparkPeople user CATMMK328.
- de-stem cauliflower and chop into florets
- peel & chop onion into pieces around the same size as your florets
- in a large roasting pan combine the cauliflower, garlic and onions. toss with olive oil and roast until golden (20-30 minutes)
- in a large soup pot combine roasted vegetables, almond milk, vegetable stock and salt. bring to a boil and then reduce heat to low and simmer for 20 mintes or until cauliflower is soft.
- puree the soup in a blender, adding salt and fresh cracked black pepper to taste
- serve with a pesto garnish (and if your fridge isn't empty, this shaved brussel sprout and pomegranate salad and a hunk of crusty sourdough)
Serving Size: 1 Batch
Number of Servings: 1
Recipe submitted by SparkPeople user CATMMK328.
Nutritional Info Amount Per Serving
- Calories: 829.0
- Total Fat: 66.5 g
- Cholesterol: 12.0 mg
- Sodium: 1,053.3 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 20.7 g
- Protein: 20.4 g
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