How To Make Healthy Roasted Cauliflower Soup
This delicious and creamy roasted cauliflower soup is made tastier with tender potatoes, smoky cauliflower, and hearty spices, for a richer side.
- 1large cauliflower head,broken into florets
- 2medium white onions,cut in half lengthwise, thinly sliced
- 3tbspolive oil
- 1½tspground cumin
- 1½tspground coriander
- ½tspground black pepper
- 2tbspsalted butter
- 4garlic cloves,crushed
- 1large potato,with skin, cut into 1-inch pieces
- 1tspground turmeric
- 4cupsvegetable stock
Preheat the oven to 400 degrees F.
Spread out the cauliflower and onions on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt, and pepper. Toss to combine.
Roast the vegetables in the oven for 25 minutes until the cauliflower is browned and cooked, but not soft.
Melt the butter in a large saucepan over low heat. Add the garlic, then cook for about 3 minutes until fragrant. Stir in the potato and turmeric.
Pour in the stock, increase the heat to medium, and bring to a simmer. Cover and cook for about 10 minutes until the potato is soft.
Set aside 1 cup of the roasted cauliflower for topping. Add the remaining cauliflower and onion to the soup, then return to a simmer.
Cook for 5 minutes. Then, puree the soup with an immersion blender until smooth. Adjust the seasoning to taste.
Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden.
Ladle the soup into bowls, then top with reserved cauliflower and toasted almonds. Serve warm, and enjoy!
- Calories: 326.50kcal
- Fat: 19.27g
- Saturated Fat: 5.59g
- Trans Fat: 0.23g
- Monounsaturated Fat: 10.63g
- Polyunsaturated Fat: 2.01g
- Carbohydrates: 35.40g
- Fiber: 8.49g
- Sugar: 7.46g
- Protein: 8.09g
- Cholesterol: 15.26mg
- Sodium: 736.27mg
- Calcium: 113.02mg
- Potassium: 1196.48mg
- Iron: 3.12mg
- Vitamin A: 57.02µg
- Vitamin C: 125.24mg
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