It’s not the prettiest soup in the world, but this cauliflower soup was a surprise hit with my family.
Recently I wrote that most of the soups I make are one-pot meals. But after reading research that says people who begin a meal with a light vegetable soup consume fewer calories than those who don’t, I started thinking about making more starter course soups. I had a cauliflower in the fridge and a meal that needed more vegetables in it, so I whipped up this creamy-tasting soup.
Frankly, I can’t even remember what I served with this because the soup was the star of the meal. I had worried that E wouldn’t like something so simple and basic–roasted cauliflower allowed to shine on its own without lots of seasonings–but she devoured it. I’d also been concerned that the truffle oil, which gives the soup a rich, woodsy taste, might not be to her liking, but obviously I was wrong. From now on, Roasted Cauliflower Soup will be on the menu regularly.
Roasted Cauliflower Soup
I used a Vitamix to get this silky smooth, but a regular blender might also work. Be careful not to burn yourself opening and pouring from the blender because the mixture can be super-heated.
- 1 cauliflower (I used an orange one)
- 1 onion, cut into wedges
- 2 cloves garlic, peeled
- 4 cups fat-free vegetable broth
- 1 large potato, peeled and cubed
- 1/4 teaspoon freshly grated nutmeg
- salt and pepper, to taste
- 4 drops truffle oil (optional, but good)
- Smoked Spanish paprika, to garnish
- Preheat oven to 400. Cut the cauliflower into florets and place them into a large baking dish covered with parchment paper or silicone baking sheet. Lightly spray the top of the cauliflower with oil (you can skip the oil if you like, but watch carefully for burning). Bake for 20 minutes. Sprinkle the onion wedges and garlic on top of the cauliflower, spray lightly with olive oil, and return to the oven. Cook for 20-25 more minutes, stirring once halfway through.
- While the vegetables are roasting, heat the vegetable broth and add the chopped potato. Bring to a boil and reduce the heat. Cook covered on very low until cauliflower is ready.
- Add the cauliflower mixture to the broth. Puree it, in batches, in the blender until very smooth. Return it to the pot and add the nutmeg and salt and pepper to taste. Simmer for 10 minutes. Just before serving, stir in a few drops of truffle oil, if desired. Ladle into bowls and serve, sprinkled with smoked Spanish paprika.
Preparation time: 10 minute(s) | Cooking time: 50 minute(s)
Number of servings (yield): 4
Makes 4 large servings. Per serving, without oil spray: 45 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 2g Fiber.
Holler at Tinned Tomatoes and Lisa at Lisa’s Kitchen are hosting a monthly blogging event called No Croutons Required. This month’s theme is one that I can really get behind–vegetarian soup! I’m sending in this soup as my entry, which, now that I think about it, would taste great with croutons.