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Roasted Cauliflower Soup

RECIPE SUMMARY

 

Roasted Cauliflower Soup

Makes 2 Servings: Counts towards 2 cups Vegetables, 2 tablespoons Oil

 

INGREDIENTS

 3 ½ cups Cauliflower Florets
 3 Cloves of Garlic
 4 tablespoons Olive Oil, separated
 Sea Salt, to taste
 Black Pepper, to taste
 1 cup Onion, diced
 ¼ cup Celery, diced
 3 ½ cups Imagine Organic Vegetable Broth
 2 teaspoons Thyme, chopped

 

DIRECTIONS

1

Preheat the oven to 400°F.

2

In a large bowl, toss the cauliflower and garlic cloves in 2 tablespoons of olive oil until well coated; season with salt and pepper.

3

Spread the cauliflower onto a large baking sheet in a single layer and roast in the oven until lightly golden brown, about 20 to 30 minutes; set aside.

4

Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add in the onion and celery and sauté until tender, about 5 to 7 minutes.

5

Chop up the roasted garlic and add to the saucepan along with the roasted cauliflower, broth, thyme and rosemary and bring to a boil.

6

Reduce the heat and let simmer until the cauliflower is tender, about 20 to 25 minutes.

7

Using an immersion blender, blend the coup until smooth. Ladle the soup into bowls and serve warm.

 

Ingredients

 3 ½ cups Cauliflower Florets
 3 Cloves of Garlic
 4 tablespoons Olive Oil, separated
 Sea Salt, to taste
 Black Pepper, to taste
 1 cup Onion, diced
 ¼ cup Celery, diced
 3 ½ cups Imagine Organic Vegetable Broth
 2 teaspoons Thyme, chopped

Directions

1

Preheat the oven to 400°F.

2

In a large bowl, toss the cauliflower and garlic cloves in 2 tablespoons of olive oil until well coated; season with salt and pepper.

3

Spread the cauliflower onto a large baking sheet in a single layer and roast in the oven until lightly golden brown, about 20 to 30 minutes; set aside.

4

Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add in the onion and celery and sauté until tender, about 5 to 7 minutes.

5

Chop up the roasted garlic and add to the saucepan along with the roasted cauliflower, broth, thyme and rosemary and bring to a boil.

6

Reduce the heat and let simmer until the cauliflower is tender, about 20 to 25 minutes.

7

Using an immersion blender, blend the coup until smooth. Ladle the soup into bowls and serve warm.

Roasted Cauliflower Soup

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