ROASTED GARLIC/CAULIFLOWER SOUP WITH PESTO - a House on the Hills recipe

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 829.0
  • Total Fat: 66.5 g
  • Cholesterol: 12.0 mg
  • Sodium: 1,053.3 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 20.7 g
  • Protein: 20.4 g



Introduction

ROASTED GARLIC/CAULIFLOWER SOUP WITH PESTO - a House on the Hills recipe ROASTED GARLIC/CAULIFLOWER SOUP WITH PESTO - a House on the Hills recipe
Number of Servings: 1

Ingredients

    1 head of cauliflower

    5 large cloves of garlic

    1 medium white onion

    3-4 tablespoons of olive oil

    3 cups of almond milk

    2 cups of veggie broth

    1/4 teaspoon of sea salt plus more to taste

    pesto (recipe here)

Directions

- preheat oven to 375 degrees

- de-stem cauliflower and chop into florets

- peel & chop onion into pieces around the same size as your florets

- in a large roasting pan combine the cauliflower, garlic and onions. toss with olive oil and roast until golden (20-30 minutes)

- in a large soup pot combine roasted vegetables, almond milk, vegetable stock and salt. bring to a boil and then reduce heat to low and simmer for 20 mintes or until cauliflower is soft.

- puree the soup in a blender, adding salt and fresh cracked black pepper to taste

- serve with a pesto garnish (and if your fridge isn't empty, this shaved brussel sprout and pomegranate salad and a hunk of crusty sourdough)

Serving Size: 1 Batch

Number of Servings: 1

Recipe submitted by SparkPeople user CATMMK328.