Roasted Cauliflower Soup
Simple and clean, this soup is perfect for the weekend when you can finally kick your feet up and relax.
Servings: 4 people
Calories: 231kcal
Ingredients
- 14 ounces cauliflower head small, florets separated
- 1/2 teaspoon salt
- pepper to taste
- 1 tablespoon extra virgin olive oil
- 1 onion medium, roughly chopped
- 1 celery stalk roughly chopped
- 4 cups vegetable broth
- 1/2 teaspoon rosemary fresh, finely chopped
- 1/2 cup water to water it down
Instructions
- Preheat oven to 395 degrees F.
- On a baking pan lined with parchment paper, scatter the cauliflower. Sprinkle with salt & pepper then drizzle with extra virgin olive oil. Bake in the preheated oven for 30 minutes.
- After 30 minutes, over medium heat, sautè the onions and celery in a saucepan with extra virgin olive oil.
- Add the roasted cauliflower then toss for about 5 minutes.
- Add the vegetable broth and rosemary and cook for another 15 minutes.
- With the immersion blender, blend the soup until smooth and creamy in the saucepan. Season with salt and pepper then cook for 5 more minutes.
- Serve in mugs then drizzle with extra virgin olive oil before serving.
Nutrition
Serving: 1.5cup | Calories: 231kcal | Carbohydrates: 35g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 123mg | Fiber: 7g | Sugar: 7g |
| SmartPoints (Freestyle): 1
SmartPoints (Freestyle): 1
SmartPoints (Freestyle): 1