Food Collection
Roasted Cauliflower Soup
About the Recipe
Roasted Cauliflower Soup is a smooth and velvety soup that brings out the natural sweetness of cauliflower through roasting. This comforting dish is packed with nutrients and offers a creamy texture without the need for heavy creams. Perfect for a cozy dinner or a light lunch, it's a versatile soup that can be easily adapted to various dietary needs.
Suitable For
- Weight management
- Low-carb diets
- Heart health
- Anti-inflammatory diets
Standard Portion
1 Serving – ~1½ cups / 350 ml
Ingredients
- 1 large cauliflower (about 800g), cut into florets
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 cups low-sodium vegetable broth
- ½ cup unsweetened almond milk (or low-fat milk)
- Fresh thyme, salt and pepper to taste
Preparation
- Preheat oven to 200°C (180°C fan)/400°F/Gas 6.
- Toss cauliflower florets with half the olive oil and season.
- Roast for 25–30 minutes until golden and tender.
- Heat remaining oil in a pot, sauté onion and garlic until soft.
- Add roasted cauliflower and broth. Simmer for 10 minutes.
- Blend until smooth using an immersion blender.
- Stir in almond milk and season to taste.
- Serve warm with fresh thyme.
Nutritional Value
Approximate Per Serving
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | 4–5 g |
| Carbohydrates | 15–18 g |
| Fiber | 4–5 g |
| Fat | 5–6 g |
| Sodium | 200–300 mg |