Roasted Cauliflower Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 208.4
- Total Fat: 9.2 g
- Cholesterol: 16.7 mg
- Sodium: 748.0 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 7.1 g
- Protein: 9.1 g
View full nutritional breakdown of Roasted Cauliflower Soup calories by ingredient
Introduction
adapted from a recipe from Sprouted Kitchen. adapted from a recipe from Sprouted Kitchen.Number of Servings: 4
Ingredients
-
1 Head Cauliflower (about 3 lbs.)
Extra Virgin Olive Oil
1/2 tsp. Fresh Grated Nutmeg
Salt and Pepper
Broth//
2 tsp. Extra Virgin Olive Oil
1 Large Shallot, chopped
1 Clove Garlic, chopped
3 Cups Low Sodium Vegetable Broth
1 tsp. Dried Thyme
1 Tbsp. White Balsamic Vinegar (or regular, but the white is nice and won't discolour the soup)
Toppings//
1 tsp. Extra Virgin Olive Oil
1 Cup Fresh Torn Bread, roughly 1” pieces
Ground Pepper
Fresh Thyme Leaves
Goat feta, crumbled
Directions
Preheat the oven to 450′.
Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of salt and pepper and toss everything to coat. Bake on the middle rack for about 35-45 minutes, tossing the cauliflower halfway through, until they are fully roasted and you see a good amount of brown edges. There is a pretty wide grace period here. Remove to cool.
While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften. Add the vegetable broth, dried thyme and vinegar and warm through.
When the cauliflower is cool to touch, add it and the broth mixture to a food processor or blender and process until smooth. Taste for salt and pepper. If you want more contrast, add a bit more vinegar. Add it back to the saucepan to keep warm.
To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5-8 minutes until crisp and the edges are browned.
Serve each portion with a few croutons, and a pinch of fresh thyme leaves and feta.
Serving Size: 4 medium bowls
Number of Servings: 4
Recipe submitted by SparkPeople user CATCH23.
Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of salt and pepper and toss everything to coat. Bake on the middle rack for about 35-45 minutes, tossing the cauliflower halfway through, until they are fully roasted and you see a good amount of brown edges. There is a pretty wide grace period here. Remove to cool.
While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften. Add the vegetable broth, dried thyme and vinegar and warm through.
When the cauliflower is cool to touch, add it and the broth mixture to a food processor or blender and process until smooth. Taste for salt and pepper. If you want more contrast, add a bit more vinegar. Add it back to the saucepan to keep warm.
To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5-8 minutes until crisp and the edges are browned.
Serve each portion with a few croutons, and a pinch of fresh thyme leaves and feta.
Serving Size: 4 medium bowls
Number of Servings: 4
Recipe submitted by SparkPeople user CATCH23.
Member Ratings For This Recipe
-
MADEMCHE
