Cauliflower soup with roasted cauliflower leaves

Quick Look

  • Main Ingredientscauliflower, onion, garlic, vegetable stock
  • Cuisinehealthy
  • Coursedinner
  • Level Of CookingEasy

Nutrition Facts

  • per serving: 80 calories
  • 1 g fat (0 g saturated fat)
  • 0 mg cholesterol
  • 12 g carbohydrates
  • 6 g protein
  • 5 g fiber

Pureed cauliflower soup

  • Prepairation Time: 3 minutes
  • Cooking Time: 20 minutes
  • Servings: 4
  • Category: detox

Cauliflower puree is so naturally rich, there's no need to add any dairy to this "creamy" soup.  You could even serve the puree on its own, with just a little extra-virgin olive oil and salt and pepper mixed in.  Here, the leaves are roasted fora  crispy garnish.  When shopping for cauliflower, look for heads that are heavy and tight, with no brown spots. Serves 4

2 1/2 cups vegetable stock, preferably home made (I'll post that recipe another time)

1 head cauliflower, cut into florets, plus 8 small leaves for garnish

5-10 garlic cloves, whole

1 white onion, chopped

coarse sea salt and freshly ground pepper

1/4 teaspoon extra-virgin olive oil

~Preheat oven to 450.  In a medium saucepan, combine stock and cauliflower, onion and garlic; season to taste with salt and pepper.  Bring to a boil; then reduce to a simmer, 20 minutes.  Puree soup with an immersion blender until smooth, adding more stock as needed to achieve desired consistency. (or puree in a regular blender, working in batches so as not to fill jar more than halfway; reheat soup in pan, if desired.)

Meanwhile, toss cauliflower leaves with oil on a baking sheet; season with salt and pepper.  Roast until browned, about 10 minutes.

Garnish soup with cauliflower leaves before serving.

Molly Holbrook

A small town girl, living in a high tech world- hoping to one day live off the land as much as possible- all the while doing the things in life that make me the, writing, cleaning, gardening, tootling with artsy goodies and aspiring to be a household name.