Creamy Roasted Cauliflower Soup with Potatoes
Ingredients
The soup
-
1
large head
cauliflower
-
1
lb
yukon gold potatoes
-
2
medium
yellow onions
-
1-2
tablespoons
fresh rosemary leaves
-
3
tablespoons
olive oil
-
1
head
garlic
-
to taste
sea salt
-
to taste
ground black pepper
-
1
tablespoon
fresh lemon juice
-
5-6
cups
vegetable stock
To serve (optional)
-
to taste
more olive oil
-
to taste
croutons
-
to taste
toasted and chopped nuts
-
to taste
chopped leafy herbs
-
to taste
balsamic reduction
-
to taste
squeezes of lemon
-
to taste
more ground black pepper
Instructions
- Preheat the oven to 400°F.
- Prepare the cauliflower by removing the core and chopping it into florets, then place on a baking sheet.
- Chop the potatoes into smaller pieces and add them to the baking sheet.
- Chop the onions into rough pieces and add them to the baking sheet.
- Sprinkle rosemary over the vegetables, season with salt and pepper, and add olive oil, tossing to coat.
- Wrap the garlic head in foil, drizzle with olive oil, and place it on the baking sheet with the vegetables.
- Roast the vegetables for about an hour, flipping occasionally for even browning.
- Once roasted, remove the garlic from the foil and squeeze the cloves into a blender with some roasted vegetables and vegetable stock.
- Blend the mixture until smooth, then transfer to a pot and heat until boiling, adjusting the consistency with more stock if needed.
- Serve hot with optional garnishes.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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