Kristine's Kitchen · by Kristine Rosenblatt★ 4.5 (2)
Cauliflower Soup
NUTRITION · PER SERVING65M COOK
CAL 8%·PRO 6%
CARBS 12G30% OF CAL
4G FIBER1G ADDED4G INTRINSIC4G OTHER4G TOTAL SUGAR
FAT 13G71% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy roasted cauliflower soup with bright lemon notes and a nutty depth from slow-roasting the vegetable. It's a comforting weeknight dinner or light lunch that comes together in about an hour.
mainamericansoup🍪 sheet pan🫕 dutch oven🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium head cauliflower
- 2 tablespoons olive oil (divided)
- 2 tablespoons unsalted butter
- 2 leeks (white and light green parts only)
- 4 cloves garlic (minced)
- 4 cups low sodium vegetable broth
- 6 sprigs fresh thyme
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 tablespoon fresh lemon juice
At a glance
PER SERVING · TIME 65M
CAL 8%·PRO 6%
CARBS 12G30% OF CAL
4G FIBER1G ADDED4G INTRINSIC4G OTHER4G TOTAL SUGAR
FAT 13G71% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 440mg
- Total sugar
- 4g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 545mg
- Calcium
- 64mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 440MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.