Creamy Easy Roasted Cauliflower & Garlic Soup
Equipment
- Blender or Immersion blender
Ingredients
- 3 cups cauliflower chopped into flowerets - 1 large head
- 1 bulb garlic whole bulb
- 2 tbsp olive oil divided
- 2 cups Vegetable broth or 2 cups water plus 2 tsp vegetable bouillon
- 15 oz cannelini beans drained and rinsed
- 1/2 tsp salt divided
- 1/2 tsp pepper divided
Instructions
- Preheat oven to 400° Fahrenheit
- Cut the top off of the garlic bulb, place on aluminun foil. Drizzle with 1 tbsp olive oil and wrap foil around bulb. Place in a oven dish or on a baking sheet, and place in oven. Roast 50-55 minutes, until tops are golden. Remove from oven and let cool slightly
- Place cauliflower flowerets on a baking sheet. Toss with 1 tbsp olive oil, 1/4 tsp each salt and pepper. Place in same oven and roast for 20- 25 minutes. Remove from oven and let cool slightly.
- Once cooled, place cauliflower and garlic in blender with vegetable broth and beans. Blend until desired consistency. Add additional 1/4 tsp each salt and pepper, if desired.
- Place in a medium pot on medium-low heat, if needed to warm for 3-5 minutes. If you do not have a blender, place in a medium pot with roasted vegetables and the rest of the ingredients and blend with an immersion blender. Heat throughServe and Enjoy!
Notes
The cauliflower and garlic can be roasted in advance. Once ingredients are blended, reheat in a medium pot over medium-low heat until heated through.
Nutrition
Calories: 164kcalCarbohydrates: 22gProtein: 7gFat: 7gSaturated Fat: 1gSodium: 1012mgPotassium: 229mgFiber: 7gSugar: 2gVitamin A: 252IUVitamin C: 36mgCalcium: 82mgIron: 3mg
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