Cauliflower Soup
Ingredients
The soup
-
1
medium head
cauliflower
-
2
pounds
cauliflower
-
4
cups
vegetable broth
-
2
tablespoons
extra-virgin olive oil
-
½
tablespoon
white miso paste
-
½
teaspoon
Dijon mustard
-
1
tablespoon
fresh lemon juice
-
5
sprigs
fresh thyme
-
2
pieces
shallots
-
4
cloves
garlic
-
to taste
sea salt
-
to taste
fresh black pepper
Garnish (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Chop the cauliflower, including the core, and transfer to the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, then toss to coat.
- Wrap the shallots and garlic in aluminum foil with olive oil and salt, and place on the baking sheet with the cauliflower.
- Roast the vegetables for 30 to 35 minutes until the cauliflower is browned.
- In a large pot, bring the vegetable broth to a simmer over medium heat.
- Add the roasted cauliflower, shallots, garlic, and thyme to the pot and simmer for 15 minutes.
- Let the mixture cool slightly, then transfer to a blender.
- Add olive oil, miso paste, mustard, and lemon juice, and blend until smooth.
- Season to taste with additional salt and lemon juice, and garnish with microgreens if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
6g
Sodium
500mg
Cholesterol
0mg
You might also like