RECIPE SUMMARY
Roasted Cauliflower Soup
Makes 2 Servings: Counts towards 2 cups Vegetables, 2 tablespoons Oil
INGREDIENTS
DIRECTIONS
Preheat the oven to 400°F.
In a large bowl, toss the cauliflower and garlic cloves in 2 tablespoons of olive oil until well coated; season with salt and pepper.
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.
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.
Chop up the roasted garlic and add to the saucepan along with the roasted cauliflower, broth, thyme and rosemary and bring to a boil.
Reduce the heat and let simmer until the cauliflower is tender, about 20 to 25 minutes.
Using an immersion blender, blend the coup until smooth. Ladle the soup into bowls and serve warm.
Ingredients
Directions
Preheat the oven to 400°F.
In a large bowl, toss the cauliflower and garlic cloves in 2 tablespoons of olive oil until well coated; season with salt and pepper.
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.
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.
Chop up the roasted garlic and add to the saucepan along with the roasted cauliflower, broth, thyme and rosemary and bring to a boil.
Reduce the heat and let simmer until the cauliflower is tender, about 20 to 25 minutes.
Using an immersion blender, blend the coup until smooth. Ladle the soup into bowls and serve warm.