Creamy Roasted Cauliflower Soup
Ingredients
The soup
-
1
large head
cauliflower
-
3
tablespoons
extra-virgin olive oil
-
1
medium
red onion
-
2
cloves
garlic
-
4
cups
vegetable broth
-
2
tablespoons
unsalted butter
-
1
tablespoon
fresh lemon juice
-
¼
teaspoon
ground nutmeg
-
to taste
fine sea salt
For garnish
-
2
tablespoons
fresh flat-leaf parsley
-
to taste
chives and/or green onions
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Toss cauliflower with 2 tablespoons of olive oil and sprinkle with salt, then roast for 25-35 minutes.
- In a pot, heat the remaining olive oil and sauté the onion until translucent, then add garlic and cook until fragrant.
- Add vegetable broth and the roasted cauliflower to the pot, simmer for 20 minutes.
- Blend the mixture with butter until smooth, then add lemon juice and nutmeg, blending again.
- Serve garnished with reserved cauliflower florets and chopped herbs.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
500mg
Cholesterol
10mg
You might also like