Creamy Roasted Cauliflower Soup
Ingredients
The roasted cauliflower
-
1
head
cauliflower
-
½
tsp
salt
-
¼
tsp
black pepper
-
1
tsp
dried oregano
-
1
tsp
dried basil
-
2
tsp
dried parsley
-
1
pinch
hot pepper flakes
-
1
tsp
organic no-salt seasoning
-
1
tbsp
olive oil
The soup base
-
1
onion
diced
-
1
rib
celery, chopped
-
1
clove
garlic, minced
-
2
leaves
bay leaves
-
¼
tsp
salt
-
1
pinch
black pepper
The liquid ingredients
-
4
cups
water
-
1½
cups
unsweetened soy milk
-
1
tbsp
corn starch
Instructions
- Preheat the oven to 400°F.
- Cut the cauliflower into florets and mix with seasonings and olive oil in a bowl.
- Spread the cauliflower on a baking sheet and roast for 30-35 minutes, flipping halfway through.
- In a saucepan, sauté onion, celery, and garlic until translucent.
- Add salt, pepper, bay leaves, and roasted cauliflower, cooking for a few minutes.
- Pour in water and bring to a boil, then simmer for 10 minutes.
- Remove bay leaves and puree the soup.
- Mix cornstarch with remaining soy milk and add to the soup, bringing it to a boil to thicken.
- Serve and garnish with reserved cauliflower florets and parsley.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
8g
Sodium
600mg
Cholesterol
0mg
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