Creamy Cauliflower Soup
User Reviews
5
2 reviews
Excellent
Creamy Cauliflower Soup
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Easy and healthy Creamy Cauliflower Soup recipe is cooked with roasted cauliflower, rosemary, onion and vegetable broth, and blended until silky smooth. It's warm, cozy and utterly delicious in a deep herb flavor.
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Ingredients
- 1 cauliflower cut into bite-size florets, head
- 3 tablespoons olive oil
- salt to taste
- black pepper to taste, ground
- 2 rosemary removed stems, sprigs
- 1 yellow onion sliced, medium
- 2 cloves garlic minced
- 3 cups vegetable broth low-sodium
- 2 tablespoons butter unsalted
- 1 tablespoon lemon juice
- parsley for garnish, freshly chopped
Instructions
- Preheat the oven to 425°F (220°C). In a bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, ground black pepper, and rosemary. On a baking tray lined with parchment paper, arrange the cauliflower florets in a single layer. Bake for 15 minutes, or until the florets are tender and nicely browned, flipping them halfway through.
- Once the cauliflower florets are roasted, remove them from the oven and discard the rosemary. Heat a heavy-bottomed pot with 1 tablespoon of olive oil over medium heat, then add the onion and garlic. Stir-fry for 1 minute until fragrant.
- Reserve a few nicely browned roasted cauliflower florets for garnish, then add the rest to the pot. Stir in the vegetable broth, bring to a boil, and then reduce the heat to medium-low. Continue simmering for 15 to 20 minutes, stirring occasionally to prevent sticking to the bottom.
- Once the soup is done, turn off the heat and let it cool for 5 minutes to prevent splashing. Use either an immersion blender or transfer the soup to a traditional blender. Blend the soup for 30 seconds, then add the butter and blend again until creamy and smooth (working in batches if necessary).
- Return the soup to the pot and add salt, ground black pepper to taste, and 1 tablespoon of freshly squeezed lemon juice to enhance the flavor. Serve immediately, garnished with roasted cauliflower florets and chopped parsley on top.
Notes
- Recipe Adapted from: Cookie and Kate
- Roast cauliflower florets in a preheated oven for 15 minutes and flip halfway to have both sides nicely browned.
- You discard the herbs either after roasting to cooking in the soup. Do Not blend the soup with herbs, since you won't want any tough pieces left in the soup.
- Blend the soup once until smooth, then blend again with butter. It smooths out the texture with butter melting during the process.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.2g
(10%)
Cholesterol
15mg
(5%)
Sodium
46mg
(2%)
Potassium
485mg
(10%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
190IU
(4%)
Vitamin C
73mg
(81%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 46mg | 2% |
| Potassium | 485mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 73mg | 81% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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