Roasted Cauliflower Soup (1cup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 147.3
- Total Fat: 8.5 g
- Cholesterol: 8.3 mg
- Sodium: 866.3 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.5 g
- Protein: 4.5 g
View full nutritional breakdown of Roasted Cauliflower Soup (1cup) calories by ingredient
Number of Servings: 5
Ingredients
-
1 head cauliflower, chopped into small florets
2 Tablespoons Olive Oil
1/4 tsp ground nutmeg
2 tsp garlic
2 tsp salt
1/2 tsp black pepper
1 Tablespoon butter
1 onion, chopped
1/4 c all-purpose flour
1 (14oz) can chicken broth
1/2 cup fat free milk
1 Tablespoon red cooking wine
Directions
Preheat oven to 450 F.
Put cauliflower in a roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
Melt the butter in saucepan over medium heat. Add the chopped onion and stir occassionally until lightly golden brown, about 10 minutes.
Sprinkle flour over the onions and stir to coat. Pour a little chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Add the rest of the liquids. Bring to a boil while stirring until it thickens, then simmer. Stir in wine and the roasted cauliflower. Blend half and recombine with the rest of the soup for a thicker creamier consistency.
Serving Size: 5 -1 cup portions
Number of Servings: 5
Recipe submitted by SparkPeople user BLUEUPGREENDOWN.
Put cauliflower in a roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
Melt the butter in saucepan over medium heat. Add the chopped onion and stir occassionally until lightly golden brown, about 10 minutes.
Sprinkle flour over the onions and stir to coat. Pour a little chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Add the rest of the liquids. Bring to a boil while stirring until it thickens, then simmer. Stir in wine and the roasted cauliflower. Blend half and recombine with the rest of the soup for a thicker creamier consistency.
Serving Size: 5 -1 cup portions
Number of Servings: 5
Recipe submitted by SparkPeople user BLUEUPGREENDOWN.