This roasted cauliflower soup made with just a few ingredients is simple and delicious. The taste is so smooth and creamy that most people think it’s a fattening soup loaded with cream and potatoes. They’re always shocked to find it’s made with no dairy and no potatoes!
Ingredients
- 2 heads cauliflower, broken into florets
- olive oil cooking spray
- ¼ cup olive oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 6 cups water
- salt and ground black pepper to taste
Directions
Step 1
Soak cauliflower florets in a large bowl of lightly salted water for 20 minutes. Drain well, then pat dry.
Step 2
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with heavy-duty aluminum foil.
Step 3
Arrange cauliflower in a single layer on the prepared baking sheet; spray evenly with cooking spray.
Step 4
Broil in the preheated oven until browned, 20 to 30 minutes.
Step 5
Heat oil in a large soup pot over medium heat. Add onion and saut? until translucent, about 5 minutes. Stir in roasted cauliflower and garlic. Pour in water, season with salt and pepper, and simmer until all vegetables are tender, about 30 minutes. Pur?e soup with an immersion blender until smooth.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 141 | |
% Daily Value * | |
Total Fat9g | 12% |
Saturated Fat1g | 7% |
Sodium93mg | 4% |
Total Carbohydrate13g | 5% |
Dietary Fiber5g | 19% |
Total Sugars6g | |
Protein4g | |
Vitamin C91mg | 457% |
Calcium59mg | 5% |
Iron1mg | 6% |
Potassium628mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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