Roasted cauliflower soup
- Number of Servings: 6
Ingredients
Cauliflower, raw, 1 head, large (6-7" dia) (remove) Chicken stock, home-prepared, 2 cup (remove) Water, tap, 3 cup (8 fl oz) (remove) Celery, cooked, 1 cup, diced (remove) Carrots, cooked, 1 cup slices (remove) Onions, raw, 1 cup, chopped (remove) *Lard, 1 tbsp (remove) *Herbes de Provence, 1 tbsp (remove) Bay Leaf, 1 tsp, crumbled (remove) Olive Oil, 1 tbsp (remove)
Chop cauliflower. Toss in olive oil. Roast at 400 degrees for about 20 minutes or until golden.
In soup pot on stove melt lard (or butter). Saute onions, celery, and carrots until onions are transparent.
Add roasted cauliflower, herbs, stock, and water. Bring to a boil, then simmer for 30 minutes.
Puree when cauliflower is tender.
Serving Size: Makes 5 bowls or 8 cups.
Number of Servings: 6
Recipe submitted by SparkPeople user BUNNYLAMB.
In soup pot on stove melt lard (or butter). Saute onions, celery, and carrots until onions are transparent.
Add roasted cauliflower, herbs, stock, and water. Bring to a boil, then simmer for 30 minutes.
Puree when cauliflower is tender.
Serving Size: Makes 5 bowls or 8 cups.
Number of Servings: 6
Recipe submitted by SparkPeople user BUNNYLAMB.
Nutritional Info Amount Per Serving
- Calories: 127.8
- Total Fat: 5.8 g
- Cholesterol: 4.4 mg
- Sodium: 197.4 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 5.2 g
- Protein: 5.5 g
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