roasted cauliflower and garlic soup
Indulge in the creamy goodness of roasted cauliflower and garlic soup! Perfectly blended for a comforting, healthy meal. 🥣✨
Ingredients
Fresh Ingredients
- 1 medium head fresh cauliflower Cut into florets
- 6-8 cloves garlic Peeled
- 4 cups vegetable broth Low-sodium optional
- 2 tablespoons olive oil For roasting and sautéing
- 1 medium onion Chopped
- 1 teaspoon dried thyme Or a few sprigs of fresh thyme
- to taste salt and pepper
- 2 tablespoons nutritional yeast Optional, for a cheesy flavor
- 1 lemon juice For brightness
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Wash and chop the cauliflower into florets and peel the garlic cloves.
Roasting
- Toss the cauliflower and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
Sautéing
- While the vegetables roast, heat olive oil in a pot and sauté the onion and thyme until translucent.
Combining
- Add the roasted cauliflower and garlic to the pot, pour in the vegetable broth, and simmer for 10 minutes.
Blending
- Blend the soup until smooth using an immersion blender.
Final Touches
- Adjust seasoning with salt, pepper, and lemon juice. Serve hot, garnished with olive oil or nutritional yeast.
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 150 | 7g | 4g | 20g |