Dairy Free Roasted Cauliflower Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 194.3
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 116.1 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 7.3 g
  • Protein: 4.9 g

View full nutritional breakdown of Dairy Free Roasted Cauliflower Soup calories by ingredient
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Creamy soup without cream Creamy soup without cream
Number of Servings: 6


    Cauliflower, frozen, cooked, 3 cup (1" pieces)
    Leeks, 2 leek
    Onions, raw, 1 small
    Thyme, ground, 1 tbsp
    Garlic, 2 tsp
    Bay Leaf, 2
    Carrots, raw, 2 medium
    Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup, 3 serving
    Water, tap, 2 cup (8 fl oz)
    *Potato, raw, 2 large (3" to 4-1/4" dia.) diced
    2 tbls olive oil
    salt and pepper


Good with bread or croutons


Thaw cauliflower. Coat with 1.5 olive oil and season with salt and pepper to taste. Preheat oven to 400 degrees. Roast cauliflower in oven for 20-30 min until browned.

In a soup pot, saute leeks and onion in .5 tbls olive oil. After 3 min add thyme, garlic, bay leaves, carrots, and mix well with leeks/onions. Let carrots get tender (about 3-4 minutes) and then add the broth and bring to a simmer. When cauliflower has browned add to the soup pot and stir. Then add water and potatoes. Cook for about 20 min. When potatoes are soft enough to pierce with a fork, remove the bay leaves, and use an immersion blender to cream the soup. Add more salt and pepper to taste.

Serving Size: 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user NEELIXNKES.

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