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Amy Rose's Roasted Cauliflower Soup Recipe

Recipe by: Amy Rose

"This is one of my husband's favorites. The type of vegetable stock used can easily alter the flavor, so use your favorite brand. I like this soup with goldfish crackers and green salad."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h
  • Ready In1 h 15 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.
  • 3Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.
  • 4Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.
  • 5Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.
  • 6Use an immersion blender to puree the soup in the pot; season with salt and black pepper.
Ingredients
  • 2 servings
  • 239 cals
  • 1 large head cauliflower, broken into florets (large stems discarded)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 cups vegetable stock
  • 1 1/2 cups water
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    239
    12%
  • Fat:
    14.7
    23%
  • Carbs:
    23.9
    8%
  • Protein:
    8.9
    18%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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