Roasted Cauliflower & Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.5 head, large (6-7" dia) Cauliflower, raw 1 medium (2-1/2" dia) Onions, raw 2 sweetpotato, 5" long Sweet potato 10 cloves Garlic 1 tbsp Rosemary, dried 4 cup Vegetable Stocl=k1.5 tsp Salt 0.1 tsp Pepper, black 3 tbsp Extra Virgin Olive Oil 3 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g) 1 tsp or 1 packet Yellow Mustard
Preheat oven to 425F, grease a roasting pan or line a baking sheet with parchment paper and set aside
Peel and discard the outer leaves from the garlic, leaving the skin intact. Cut about ¼ - ½ inch from the top of the head of garlic, exposing the individual cloves
Add the garlic, cauliflower florets, potatoes, rosemary and ½ the chopped onion to the roasting pan or baking sheet, season with salt and pepper and drizzle with 1 - 2 tbsp olive oil. Be sure to rub the oil into the garlic so the top is completely coated then cover the garlic with foil
Bake for about 30 minutes until the veggies are tender and starting to brown and the garlic is soft
Allow the garlic to cool for a few minutes, then use a fork or your fingertips to squeeze the softened garlic from the skin
Optional: reserve ½ cup of roasted veggies for topping the soup
Add remaining olive oil to a large saucepan and saute remaining onion until tender, about 3 minutes
Add roasted cauliflower, potatoes, onions, rosemary leaves and garlic to the pot, along with veggie stock, stir and bring to a boil
Reduce the heat, cover and allow to simmer for 10 - 15 minutes until veggies are tender
Allow the soup to cool slightly before blending in batches. Be sure not to fill your blender all the way to avoid accidents when processing the hot soup
Return the pureed soup to the pot then whisk in the nutritional yeast and mustard
Optional: At this point you can also thin the soup out using almond milk or water, if desired. I prefer my soup on the thick side so I left it as is
Taste and adjust seasonings and continue to stir until heated through
Serve with chives and reserved roasted veggies
Serving Size: makes 4 big bowls
Number of Servings: 4
Recipe submitted by SparkPeople user LIPLUCKY.
Peel and discard the outer leaves from the garlic, leaving the skin intact. Cut about ¼ - ½ inch from the top of the head of garlic, exposing the individual cloves
Add the garlic, cauliflower florets, potatoes, rosemary and ½ the chopped onion to the roasting pan or baking sheet, season with salt and pepper and drizzle with 1 - 2 tbsp olive oil. Be sure to rub the oil into the garlic so the top is completely coated then cover the garlic with foil
Bake for about 30 minutes until the veggies are tender and starting to brown and the garlic is soft
Allow the garlic to cool for a few minutes, then use a fork or your fingertips to squeeze the softened garlic from the skin
Optional: reserve ½ cup of roasted veggies for topping the soup
Add remaining olive oil to a large saucepan and saute remaining onion until tender, about 3 minutes
Add roasted cauliflower, potatoes, onions, rosemary leaves and garlic to the pot, along with veggie stock, stir and bring to a boil
Reduce the heat, cover and allow to simmer for 10 - 15 minutes until veggies are tender
Allow the soup to cool slightly before blending in batches. Be sure not to fill your blender all the way to avoid accidents when processing the hot soup
Return the pureed soup to the pot then whisk in the nutritional yeast and mustard
Optional: At this point you can also thin the soup out using almond milk or water, if desired. I prefer my soup on the thick side so I left it as is
Taste and adjust seasonings and continue to stir until heated through
Serve with chives and reserved roasted veggies
Serving Size: makes 4 big bowls
Number of Servings: 4
Recipe submitted by SparkPeople user LIPLUCKY.
Nutritional Info Amount Per Serving
- Calories: 311.2
- Total Fat: 14.0 g
- Cholesterol: 7.2 mg
- Sodium: 1,271.7 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 6.4 g
- Protein: 12.3 g
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