HEALTHY ROASTED CAULIFLOWER SOUP
Healthy and hearty roasted cauliflower soup.
Provided by Porchdog
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 40m
Yield 4
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, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 18.7 g, Fiber 9.4 g, Protein 8.2 g, SaturatedFat 5.4 g, Sodium 967.2 mg, Sugar 8.4 g
THE BEST CAULIFLOWER SOUP RECIPE (LOW CALORIE)
This healthy cauliflower soup is just 66 calories and comes with a topping guide.You can make this quick cauliflower soup recipe gluten-free and vegan, or not. Options for all diets have been noted, so everyone can enjoy the best cauliflower soup recipe.If you don't have an immersion blender, you can use a countertop blender, just be sure to cool the soup completely first so the pressure doesn't build up and cause a cauliflower soup explosion in your kitchen...
Provided by Lose Weight By Eating
Categories lunch Main Course Side Dish starter
Time 30m
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt butter on low heat.
- Add the flour and stir about 2-5 minutes until a lightly browned paste forms.
- Add the broth, onions and cauliflower and bring to a boil over medium heat.
- Mix well, reduce to over medium-low heat and simmer for 20-30 minutes, until the vegetables are tender.
- Use an immersion blender to puree until smooth (or cool, move to a blender and blend until smooth).
- Season with salt and pepper and add desired toppings.
Nutrition Facts : ServingSize 1 cup, Calories 66 kcal, Carbohydrate 5.9 g, Protein 4.1 g, Fat 2.9 g, SaturatedFat 1.5 g, Cholesterol 5 mg, Sodium 529 mg, Fiber 1.2 g, Sugar 2.3 g
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