• Dr. Bloom

Roasted Cauliflower Soup - Easy & Delicious

Ingredients:

  • 1 head of cauliflower, washed & cut into thin florets

  • 1- 1½ tablespoon of avocado and sunflower oil (or olive oil) - depending on size of cauliflower head; you want enough to coat all of the florets

  • Salt & Pepper


  • 1 tablespoon of avocado and sunflower oil (or olive oil)

  • ½ sweet onion, thinly sliced

  • 2 large garlic cloves, thinly minced

  • 1 teaspoon thyme (I try to use fresh when in season, but dried works perfect as well!)

  • 3 cups low sodium broth (I use either vegetable or chicken – whatever I have on hand; I prefer to use homemade but don’t always have it readily available)

  • 1 cup freshly grated Parmesan cheese

  • ¼ cup Feta cheese crumbles

  • 1 cup low-fat milk

  • 2 tablespoons parsley (I try to use fresh when in season, but dried works as well!)

  • Salt & Pepper

Directions:

  1. Preheat oven to 400°.

  2. In a bowl, toss the freshly washed and chopped cauliflower florets with the oil, and season to taste with salt and pepper. Pour onto large baking sheet in a single layer. Cook at 400 degrees for 20 minutes, flipping hallway through cooking to evenly brown both sides.

  3. After flipping cauliflower halfway through cooking, start on the rest of the soup.

  4. Heat the oil in a large sauce pan over medium heat and add onion, sauté until tender (~7 minutes)

  5. Add the garlic and thyme and sauté for one minute or until fragrant.

  6. Add the broth and deglaze the pan. Add in the roasted cauliflower. Bring the soup to a gentle boil before reducing the heat to a simmer. Cover and allow to simmer for 20 minutes.

  7. After 20 minutes, remove ~1/2 of the soup contents and place inside blender and blend until desired consistency. If you wanted to puree the whole thing you could, but I choose to do half and half to keep texture! Return the contents of the blender back into the pan and stir well.

  8. Gently fold in the different cheeses, adding little bits at a time and stirring until melted.

  9. Mix in milk and season with parsley, salt and pepper to desired taste.

This soup is extremely easy and so delicious! To speed up cooking time, you can prepare the roasted cauliflower at an earlier time and freeze it until ready for use! Enjoy!




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