Creamy Cauliflower Soup
Ingredients
-
1
head
cauliflower, cut into bite-size florets
-
3
tablespoons
olive oil
-
to taste
salt
-
to taste
ground black pepper
-
2
sprigs
rosemary, removed from stems
-
1
medium
yellow onion, sliced
-
2
cloves
garlic, minced
-
3
cups
low-sodium vegetable broth
-
2
tablespoons
unsalted butter
-
1
tablespoon
lemon juice
-
for garnish
freshly chopped parsley
Instructions
- Preheat the oven to 425°F (220°C).
- Toss cauliflower florets with 2 tablespoons of olive oil, salt, ground black pepper, and rosemary, then arrange on a baking tray and bake for 15 minutes, flipping halfway through.
- Remove the roasted cauliflower from the oven and discard the rosemary.
- Heat 1 tablespoon of olive oil in a heavy-bottomed pot over medium heat, then sauté onion and garlic until fragrant.
- Reserve some roasted cauliflower for garnish, add the rest to the pot, stir in vegetable broth, bring to a boil, then reduce heat and simmer for 15 to 20 minutes.
- Let the soup cool for 5 minutes, then blend until smooth, adding butter and blending again until creamy.
- Return the soup to the pot, season with salt, pepper, and lemon juice, and serve immediately, garnished with reserved cauliflower and parsley.
Nutrition Facts (estimated)
Servings
4
Calories
205
Total fat
17g
Total carbohydrates
13g
Total protein
4g
Sodium
46mg
Cholesterol
15mg
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