Roasted cauliflower soup
Creamy roasted cauliflower soup, rich in flavor with a smooth texture, perfect for cozy meals.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 Large Head Cauliflower (2 lb), Cut Into Bite-size Florets
- 3 tbsp. Extra-virgin Olive Oil, Divided
- To taste Fine Sea Salt
- 1 Medium Leek, Chopped
- 2 Cloves Garlic, Pressed or Minced
- 4 cups Low Sodium Vegetable Broth
- 1 tbsp. Fresh Lemon Juice
- ¼ tsp. Ground Nutmeg
- For garnish: 2 tbsp. finely chopped fresh flat-leaf parsley, chives and/or green onions
Preparation
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Toss the cauliflower florets with 2 tbsp. olive oil and a sprinkle of sea salt. Spread them in a single layer on a large baking sheet.
Step 3
Roast for 25-30 minutes, stirring halfway, until the florets are tender and caramelized on the edges.
Step 4
While the cauliflower is roasting, heat the remaining 1 tbsp. of olive oil in a large pot over medium heat.
Step 5
Add the chopped leek and a pinch of salt. Cook, stirring occasionally, until the leek is softened and turning golden, about 5-7 minutes. Add the garlic and cook for another minute, until fragrant.
Step 6
Add the roasted cauliflower to the pot along with the vegetable broth, lemon juice, and nutmeg. Stir to combine.
Step 7
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes to melt the flavors.
Step 8
Use an immersion blender to blend the soup directly in the pot, or transfer it to a blender in batches and blend until smooth.
Step 9
Taste and adjust the seasoning, adding more salt, lemon juice, or nutmeg as needed.
Step 10
Serve the soup hot, garnished with chopped parsley, chives, or green onions. Enjoy!
