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5
from 1 vote
Roasted Cauliflower Soup
Curry Spiced Cauliflower makes this Roasted Cauliflower Soup extra special!
Servings:
2
Author:
Manali Singh
Ingredients
To roast the cauliflower
1
small head cauliflower
1.5
tablespoons
olive oil
1
teaspoon
curry powder
¼
teaspoon
cumin powder
1
teaspoon
salt
ground pepper
to taste
for the soup
2-3
garlic cloves
chopped
1
small onion
diced
3-4
cups
water
¼
cup
milk [or half & half or heavy cream]
1
bay leaf
⅛
teaspoon
white pepper powder
1
tablespoon
oil
1
tablespoon
butter
salt
to taste
½
teaspoon
sugar
To serve
cilantro leaves
chopped
heavy cream
olive oil
optional
Instructions
Roast the cauliflower
Cut the cauliflower into bite size florets. Coat the florets with olive oil, curry powder, cumin powder, salt & pepper.
Transfer to a baking sheet in single layer.
Bake at 425 F degrees for 20 minutes, flipping once after 10 minutes until cauliflower is tender. Set aside.
Make the soup
Heat oil and butter in a pan on medium heat. Once hot bay leaf, chopped onion and garlic.
Saute for 3-4 minutes till the onion and garlic start turning light golden brown.
Add the roasted cauliflower, saute for another 2 minutes.
Now add 3-4 cups of water , white pepper powder and mix. Let the mixture boil for 10 minutes.
Switch off the flame and let it cool down a bit. Transfer the mixture to a blender and blend to a smooth paste.
Transfer the soup back to the pan, using a strainer to remove any bigger particles.
Add 1/4 cup of milk, salt and adjust the consistency as per preference.
Check seasoning and let the soup simmer for 5-7 minutes on medium-low heat.
Garnish with cilantro, cream, drizzle some olive oil (optional) and serve this roasted cauliflower soup hot with bread on the side!
Nutrition
Calories:
271
kcal
|
Carbohydrates:
12
g
|
Protein:
3
g
|
Fat:
24
g
|
Saturated Fat:
6
g
|
Cholesterol:
18
mg
|
Sodium:
1264
mg
|
Potassium:
280
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
225
IU
|
Vitamin C:
30.8
mg
|
Calcium:
76
mg
|
Iron:
0.8
mg