roasted cauliflower mushroom soup
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 247.4
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 832.7 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 10.9 g
- Protein: 9.3 g
View full nutritional breakdown of roasted cauliflower mushroom soup calories by ingredient
Introduction
another tossed together lunch another tossed together lunchNumber of Servings: 2
Ingredients
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1 large head of cauliflower, chopped up into smaller bits.
3-4 cloves of garlic
2 large mushrooms (I used portobello, but I might use shitaki or chantrelle too, but I'd use more since they're smaller)
olive oil for drizzling
rosemary
vegetable broth
Green onion, to taste.
Directions
Preheat over to 175. Put mushrooms, cauliflower, and garlic on a pan lined with tin foil. Drizzle with olive oil. Sprinkle with rosemary. (Note: I like rosemary on cauliflower, but I think red pepper flakes might be good too).
Stick it all in the over for 30 - 40 minutes
Toss everything into a sauce pan. Dump in 1 or 2 cups of vegetable broth. I like a thicker soup, so I use one.
Let it get a boil and then simmer for a few minutes.
Blend in a blender and rewarm in sauce pan.
Stir in green onion, if you like, but let it cook until it gets a little mushy.
Number of Servings: 2
Recipe submitted by SparkPeople user CIVEL24.
Stick it all in the over for 30 - 40 minutes
Toss everything into a sauce pan. Dump in 1 or 2 cups of vegetable broth. I like a thicker soup, so I use one.
Let it get a boil and then simmer for a few minutes.
Blend in a blender and rewarm in sauce pan.
Stir in green onion, if you like, but let it cook until it gets a little mushy.
Number of Servings: 2
Recipe submitted by SparkPeople user CIVEL24.
Member Ratings For This Recipe
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