Roasted Cauliflower Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 128.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 953.9 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 6.8 g
- Protein: 5.0 g
View full nutritional breakdown of Roasted Cauliflower Soup calories by ingredient
Number of Servings: 4
Ingredients
-
1 cauliflower
1 onion, cut into wedges
3 cloves garlic, peeled
4 cups fat free vegetable broth
1 large potato, peeled and cubed
1 medium carrot peeled and cubed
1/4 teaspoon nutmeg freshly grated
salt and pepper to taste
4 drops truffle oil( optional but good)
Smoked Spanish paprika, to garnish
Directions
Preheat oven to 400. Cut the cauliflower into florets and place them into a large baking dish sprayed with oil. Lightly spray the top of the cauliflower with oil. Bake for 20 minutes. Sprinkle the onion wedges and garlic on top of the cauliflower, spray lightly with olive oil, return to the oven. Cook for 20-25 more minutes, stiring once halfway through.
While the vegetables are roasting, heat the vegetable broth and add the chopped potato and carrot. Bring to a boil and reduce the heat. Cook covered on very low until cauliflower is ready.
Add the cauliflower mixture to the broth. Puree it , in batches, in a blender until very smooth. Return to the pot and add the nutmeg and salt and pepper to taste. Simmer for 10 minutes. Just before serving, stir in a few drops of truffle oil, if desired. Ladle into a bowls and serve, sprinkled with smoked Spanish paprika.
Makes 4 large servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LUBAML.
While the vegetables are roasting, heat the vegetable broth and add the chopped potato and carrot. Bring to a boil and reduce the heat. Cook covered on very low until cauliflower is ready.
Add the cauliflower mixture to the broth. Puree it , in batches, in a blender until very smooth. Return to the pot and add the nutmeg and salt and pepper to taste. Simmer for 10 minutes. Just before serving, stir in a few drops of truffle oil, if desired. Ladle into a bowls and serve, sprinkled with smoked Spanish paprika.
Makes 4 large servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LUBAML.