Try this Roger’s Roasted Cauliflower Soup recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 425°. Cut the cauliflower into small florets and place on a rimmed baking sheet lined with foil. Coat them liberally with olive oil, season with a few grinds of sea salt and fresh pepper. Roast until deep golden brown for about 45 minutes, stirring several times to make sure they brown evenly.
While the cauliflower is roasting, heat the 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add the diced onion and cook for about 10 minutes until it begins to soften. Add the carrots, garlic and thyme leaves, lower the heat to medium-low, and continue to cook until all the vegetables have softened, another 10 minutes or so.
When the cauliflower has finished roasting, add it to the pan with the onion mixture. Pour in the chicken stock and bring to a boil. Lower the heat and let the soup cook at a gentle simmer for about 25 minutes, giving the flavors a chance to get to know each other. When the cauliflower is very soft, remove from the heat and puree till smooth with an immersion blender. (Alternately, you can puree the soup in batches in a food processor or a standard blender.) If the soup is too thick, add a bit more water or stock to reach the desired consistency. Taste for seasoning and add salt and pepper, as needed.
Ladle the soup into bowls. Top with a a drizzle of extra-virgin olive oil and a sprinkling of fresh thyme or a bit of freshly grated Parmesan cheese. Serves 4.
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Serving Size: 1 Recipe (1121g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 323 | ||
Calories from Fat: 10 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 337mg | 12 % | |
Potassium 2958.9mg | 78 % | |
Total Carbohydrate 70.9g | 21 % | |
Dietary Fiber 25.9g | 103 % | |
Sugars, other 45g | ||
Protein 19.8g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 323
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