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.
Serves:
Ingredients
- 1large cauliflower head,broken into florets
- 2medium white onions,cut in half lengthwise, thinly sliced
- 3tbspolive oil
- 1½tspground cumin
- 1½tspground coriander
- 1tspsalt
- ½tspground black pepper
- 2tbspsalted butter
- 4garlic cloves,crushed
- 1large potato,with skin, cut into 1-inch pieces
- 1tspground turmeric
- 4cupsvegetable stock
- 2tbspalmonds,sliced
Instructions
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Preheat the oven to 400 degrees F.
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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.
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Roast the vegetables in the oven for 25 minutes until the cauliflower is browned and cooked, but not soft.
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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.
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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.
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Set aside 1 cup of the roasted cauliflower for topping. Add the remaining cauliflower and onion to the soup, then return to a simmer.
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Cook for 5 minutes. Then, puree the soup with an immersion blender until smooth. Adjust the seasoning to taste.
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Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden.
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Ladle the soup into bowls, then top with reserved cauliflower and toasted almonds. Serve warm, and enjoy!
Nutrition
- 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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