AMY ROSE'S ROASTED CAULIFLOWER SOUP

Amy Rose's Roasted Cauliflower Soup image

This is one of my husband's favorites. The type of vegetable stock used can easily alter the flavor, so use your favorite brand. I like this soup with goldfish crackers and green salad.

Provided by Amy Rose

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h15m

Yield 2

Number Of Ingredients 6

Ingredients

1 large head cauliflower, broken into florets (large stems discarded)
2 tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ cups vegetable stock
1 ½ cups water
salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.
Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.
Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.
Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.
Use an immersion blender to puree the soup in the pot; season with salt and black pepper.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 10.8 g, Protein 8.9 g, SaturatedFat 2 g, Sodium 339.3 mg, Sugar 10.2 g