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Roasted Cauliflower Soup
Cauliflower soup is smooth, silky, and absolutely tasty! This cauliflower soup recipe is healthy, gluten-free, paleo and vegan-friendly.
Prep Time
5
minutes
mins
Cook Time
50
minutes
mins
Total Time
55
minutes
mins
Course:
Soup
Cuisine:
Global
Keyword:
easy, gluten free, healthy, keto, paleo, vegan, vegetarian
Servings:
4
Calories:
121
kcal
Author:
Cooking Journey
Equipment
Oven
Baking tray
large pot
blender
Ingredients
1
small cauliflower
6
mushrooms
1/3
cup
heavy cream
or coconut cream
3
spinach leaves
for decoration
3
walnuts
for decoration
1
tsp
salt
or to taste
1
tsp
pepper
or to taste
1
tsp
thyme
1
tbsp
olive oil
3
cloves
garlic
3
cups
water or vegetable broth
1
bay leaf
US Customary
-
Metric
Instructions
Preheat the oven to 450 F / 230 C
Cut cauliflower into florets.
1 small cauliflower
Arrange cauliflower, mushrooms and garlic cloves on the baking tray. Drizzle with olive oil.
1 small cauliflower,
6 mushrooms,
3 cloves garlic,
1 tbsp olive oil
Bake vegetables for
30 minutes
.
Put baked vegetables, spices and garlic in the pot, cover with water. Bring to the boil, simmer
20 minutes
.
1 tsp salt,
1 tsp pepper,
1 tsp thyme,
3 cups water or vegetable broth,
1 bay leaf
Let the soup cool a little, remove bay leaf, then blend with cream until smooth.
1/3 cup heavy cream
Enjoy warm, sprinkled with chopped spinach and walnuts.
3 spinach leaves,
3 walnuts
Video
https://cookingjourneyblog.com/wp-content/uploads/2020/01/Cauliflower-Soup-–-Roasted-Cauliflower-Soup.mp4
Notes
Less calories if you make it with coconut cream instead of heavy cream!
Nutrition
Calories:
121
kcal
|
Carbohydrates:
3
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
27
mg
|
Sodium:
601
mg
|
Potassium:
140
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
390
IU
|
Vitamin C:
2
mg
|
Calcium:
30
mg
|
Iron:
1
mg