Creamy Roasted Cauliflower Soup

This creamy cauliflower soup with mild flavours is perfect comfort in a bowl. Warming taste of cayenne is added to the puréed potatoes and cauliflower to create a velvety texture. The roasted florets and fresh herbs garnish give a delightful contrast of texture to the creamy soup, as well as a restaurant-quality look! Serve this recipe as a light lunch or with a grilled sandwich or salad to add some weight.

Serving Size: make 8 cups

Prep time: 20 mins

Cook time: 1 hour

Ingredients:

4 cups low-sodium vegetable broth

1 2-lb. head cauliflower, cut into florets (6 cups)

3 to 4 tbsp white wine vinegar

2 medium russet potatoes, peeled and cubed (2 cups)

1 cup chopped sweet onion

Chopped fresh herbs, such as parsley, thyme, or basil

4 cloves garlic

1/4 tsp cayenne pepper

Freshly ground black pepper, to taste

Direction:

1- Preheat the oven to 450 ℉. Use foil to line two 15x10-inch baking pans. In the pans, evenly distribute the cauliflower, potatoes, onion, and garlic. 2 tbsp. vinegar, 2 tbsp. water, 2 tbsp. Roast for about 25 to 30 minutes, or until the vegetables are soft and roasted.

2- 2 cups roasted veggies, reserve aside for garnish In a large pot, combine the remaining vegetables. 3 cups water and 4 cups broth Bring to a boil, then turn off the heat. Cook for 15 minutes, uncovered, to mix flavours. Blend the soup using an immersion blender. (Alternatively, carefully transfer to a blender in batches.) Cover and stir to combine.) Combine the remaining 1 to 2 tablespoons vinegar, the nutmeg, and the cayenne pepper in a mixing bowl.

3- Serve soup topped with reserved vegetables, the herbs, and black pepper.

Look for the FIBRE!

We only eat 10-18grams/day of fibre in a western diet.

Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.

Download your Fibre Chart below - Post it on your kitchen wall and track your fibre & water intake daily.

Fibre Food Chart (1)

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