HEALTHY ROASTED CAULIFLOWER SOUP RECIPE | ALLRECIPES
Healthy and hearty roasted cauliflower soup.
Provided by Porchdog
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Spread out cauliflower and onion on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and pepper. Toss to combine.
- Roast vegetables in the preheated oven until cauliflower is browned and cooked, but not soft, about 25 minutes.
- Meanwhile, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Pour in stock, increase heat to medium, and bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
- Set aside 1 cup roasted cauliflower for topping. Add remaining cauliflower and onion to the soup and return to a simmer. Cook for 5 minutes for flavors to meld. Puree with an immersion blender or food processor until soup is smooth. Adjust seasoning to taste.
- Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden.
- Ladle soup into bowls, and top with reserved cauliflower and toasted almonds.
Nutrition Facts : Calories 328.6 calories, CarbohydrateContent 36.4 g, CholesterolContent 15.3 mg, FatContent 18.7 g, FiberContent 9.4 g, ProteinContent 8.2 g, SaturatedFatContent 5.4 g, SodiumContent 967.2 mg, SugarContent 8.4 g
SIMPLE CAULIFLOWER SOUP RECIPE | ALLRECIPES
A nice and simple healthy soup. First the cauliflower is sauteed in butter with potatoes and onions, and then simmered in vegetable stock.
Provided by ANYTHINGISPOSSIBLE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
- Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.
Nutrition Facts : Calories 137.1 calories, CarbohydrateContent 17.2 g, CholesterolContent 16.7 mg, FatContent 5.8 g, FiberContent 3.5 g, ProteinContent 5.7 g, SaturatedFatContent 3.5 g, SodiumContent 156.6 mg, SugarContent 7.2 g
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