Vegan Roasted Cauliflower Soup
Ingredients
-
1
large head
cauliflower
-
4
tablespoons
olive oil
-
1
teaspoon
celtic sea salt
-
1
large
onion, diced
-
4
cups
water or chicken stock
Instructions
- Preheat the oven to 350°F.
- Place the whole head of cauliflower in a baking dish.
- Rub the cauliflower with 2 tablespoons of olive oil and sprinkle with salt.
- Add ½ cup of water to the dish and bake uncovered for 1½ hours until tender.
- Remove the cauliflower from the oven and let it cool.
- Coarsely chop the cooled cauliflower and set aside.
- In a soup pot, heat the remaining 2 tablespoons of olive oil over medium heat.
- Add the diced onion and cook until soft and translucent, about 15 minutes.
- Add the chopped cauliflower and 4 cups of water or stock to the pot.
- Simmer until the cauliflower is very soft, about 10 minutes.
- Puree the soup in batches until smooth and transfer back to the pot.
- Bring the soup to a simmer and serve.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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