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Creamy Roasted Cauliflower Soup
A cozy and delicious, dairy free, cauliflower soup, thickened with white beans for a luscious creamy texture and extra protein to make a whole meal if you like! Serve with crusty bread or homemade garlic croutons for a match made in heaven!
Course
Lunch, Soup
Cuisine
American
Diet
Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Servings
6
Calories
155
kcal
Author
Laura Yautz
Ingredients
1
large head cauliflower
(about 2 lbs florets)
2
tablespoon
olive oil,
divided
1
medium
onion,
peeled and chopped
2
large
celery stalks,
chopped
1
large
carrot,
chopped
2
cloves
garlic,
minced
1
(14.5 ounce) can white beans, rinsed and drained
4 ½
cups
Homemade Vegetable Broth
(or low/no sodium vegetable broth)
1
teaspoon
dried thyme
(optional) 1 tablespoon Nutritional Yeast
salt and freshly ground black pepper to taste
Instructions
Preheat oven to 400℉.
Wash cauliflower, and chop into medium sized florets (the smaller they are, the quicker they’ll cook). Stems are fine to include.
Place the cauliflower on a baking sheet, and toss with 1 tablespoon of olive oil.
Roast for 30-40 minutes, until starting to brown.
Meanwhile, saute onions, celery, carrot, and garlic in 1 tablespoon oil until fragrant, about 5 minutes.
Add cauliflower, beans, broth, and thyme to the pot. Bring to a boil.
Reduce heat to simmer, for about 15 minutes, until vegetables are very soft.
Add the nutritional yeast, if using, and use an immersion blender or blender to puree the soup until very smooth.
Taste. Add salt and pepper to taste.
Nutrition
Calories:
155
kcal
|
Carbohydrates:
21.8
g
|
Protein:
6.9
g
|
Fat:
5.7
g
|
Saturated Fat:
0.9
g
|
Polyunsaturated Fat:
0.6
g
|
Monounsaturated Fat:
3.4
g
|
Sodium:
99.4
mg
|
Potassium:
619.6
mg
|
Fiber:
7.1
g
|
Sugar:
5.8
g
|
Vitamin A:
183.1
IU
|
Vitamin C:
77.3
mg
|
Calcium:
77.3
mg
|
Iron:
1.8
mg