Roasted Cauliflower Soup
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Total time: 40 minutes
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Serves 4
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5.0 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
2 cups - Cauliflower, chopped
1 tb - Vegetable oil
1 - Onion, diced
4 cloves - Garlic, minced
3 cups - Vegetable broth
½ cup - Low fat milk
¼ tsp - Salt
¼ tsp - Black pepper
¼ tsp - Nutmeg
3 tb - Parsley, chopped
UTENSILS
Oven, Baking tray, Blender, Pot, Chopping board, Knife
INSTRUCTIONS
1. Preheat the oven to 200°C.
2. Toss the cauliflower with oil and roast for 20–25 minutes until golden.
3. In a soup pot, sauté the onion in a little oil over medium heat for 4–5 minutes.
4. Add the garlic and cook for 30 seconds.
5. Add the roasted cauliflower and broth. Simmer for 10 minutes. Blend until smooth.
6. Stir in the milk, salt, pepper and nutmeg.
7. Heat gently. Serve with parsley.
NUTRITION INFORMATION (PER SERVING)
1 serving = 366g
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Energy (kcal)
107.0
Carbs (g)
7.5
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Proteins (g)
3.8
Fats (g)
6.0
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Fibre (g)
5.0
