Seasonal Delight: Quick Roasted Cauliflower Soup

IMG_6675

 Makes 2 quarts

1 large head cauliflower, chopped into florets

2 tablespoons olive oil, divided

1 tablespoon unsalted butter

1 large leek, cleaned and sliced

1 quart vegetable broth or chicken stock

Kosher salt and black pepper

1/4 cup heavy cream (optional)

Preheat oven to 425-degrees F. Place cauliflower on a sheet pan, drizzle with olive oil, and season with 1 teaspoon salt and black pepper to taste. Roast for 20 minutes or until tender and gently browned. In a large soup pot, heat butter and an additional tablespoon of oil. Add chopped leeks, season with salt and pepper and cook until tender, about 5 minutes. Add roasted cauliflower and chicken stock and bring to a boil. Reduce heat, stir in cream, if using. Using an immersion blender, puree until smooth. Taste for seasoning and serve.

Nutrition Info Per Serving
: Calories: 90; 
Total Fat: 6 grams; 
Saturated Fat: 2 grams
; Total Carbohydrate: 6 grams
; Sugars: 2 grams; Protein: 3 grams; 
Sodium: 250 milligrams
; Cholesterol: 9 milligrams; 
Fiber: 2 grams

Find Me on Social

Find Other Recipes

Recipe Categories

More Recipes

Wild Mango Protein Shake

Serves: 21 1/2 cups unsweetened almond milk1 cup frozen mango chunks1 cup frozen wild blueberries1 scoop vanilla protein powder 1. In a blender, combine almond

Cowboy Caviar

Bean salad meets salsa in this easy and affordable plant-based recipe.

Dragon Fruit Drinks

From latte to refresher 🙂 these naturally energizing beverages will give your senses a boost – caffeine free! These recipes are proof that simple ingredients

Food Network Nutrition Expert

Explore my additional content on Food Network's Healthy Eats Blog!

Sign Up for My Newsletter!

Explore Other Recipes

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.