Amy Roses Roasted Cauliflower Soup Recipes

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ROASTED CAULIFLOWER SOUP



Roasted Cauliflower Soup image

This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes. People are always shocked by how few ingredients are needed.

Provided by estkay

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h35m

Yield 6

Number Of Ingredients 7

2 heads cauliflower, broken into florets
olive oil cooking spray
¼ cup olive oil
1 large onion, chopped
4 cloves garlic, chopped
6 cups water
salt and ground black pepper to taste

Steps:

  • Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Broil the cauliflower until browned, 20 to 30 minutes.
  • Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 13.2 g, Fat 9.2 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 5.7 g

AMY ROSE'S ROASTED CAULIFLOWER SOUP



Amy Rose's Roasted Cauliflower Soup image

This is one of my husband's favorites. The type of vegetable stock used can easily alter the flavor, so use your favorite brand. I like this soup with goldfish crackers and green salad.

Provided by Amy Rose

Categories     Cauliflower Soup

Time 1h15m

Yield 2

Number Of Ingredients 6

1 large head cauliflower, broken into florets (large stems discarded)
2 tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ cups vegetable stock
1 ½ cups water
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.
  • Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.
  • Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.
  • Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.
  • Use an immersion blender to puree the soup in the pot; season with salt and black pepper.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 10.8 g, Protein 8.9 g, SaturatedFat 2 g, Sodium 339.3 mg, Sugar 10.2 g

AMY ROSE'S ROASTED CAULIFLOWER SOUP



Amy Rose's Roasted Cauliflower Soup image

This is one of my husband's favorites. The type of vegetable stock used can easily alter the flavor, so use your favorite brand. I like this soup with goldfish crackers and green salad.

Provided by Amy Rose

Categories     Cauliflower Soup

Time 1h15m

Yield 2

Number Of Ingredients 6

1 large head cauliflower, broken into florets (large stems discarded)
2 tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ cups vegetable stock
1 ½ cups water
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.
  • Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.
  • Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.
  • Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.
  • Use an immersion blender to puree the soup in the pot; season with salt and black pepper.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 10.8 g, Protein 8.9 g, SaturatedFat 2 g, Sodium 339.3 mg, Sugar 10.2 g

AMY ROSE'S ROASTED CAULIFLOWER SOUP



Amy Rose's Roasted Cauliflower Soup image

This is one of my husband's favorites. The type of vegetable stock used can easily alter the flavor, so use your favorite brand. I like this soup with goldfish crackers and green salad.

Provided by Amy Rose

Categories     Cauliflower Soup

Time 1h15m

Yield 2

Number Of Ingredients 6

1 large head cauliflower, broken into florets (large stems discarded)
2 tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ cups vegetable stock
1 ½ cups water
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.
  • Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.
  • Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.
  • Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.
  • Use an immersion blender to puree the soup in the pot; season with salt and black pepper.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 10.8 g, Protein 8.9 g, SaturatedFat 2 g, Sodium 339.3 mg, Sugar 10.2 g

AMY ROSE'S ROASTED CAULIFLOWER SOUP



Amy Rose's Roasted Cauliflower Soup image

This is one of my husband's favorites. The type of vegetable stock used can easily alter the flavor, so use your favorite brand. I like this soup with goldfish crackers and green salad.

Provided by Amy Rose

Categories     Cauliflower Soup

Time 1h15m

Yield 2

Number Of Ingredients 6

1 large head cauliflower, broken into florets (large stems discarded)
2 tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ cups vegetable stock
1 ½ cups water
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.
  • Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.
  • Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.
  • Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.
  • Use an immersion blender to puree the soup in the pot; season with salt and black pepper.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 10.8 g, Protein 8.9 g, SaturatedFat 2 g, Sodium 339.3 mg, Sugar 10.2 g

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