Creamy Roasted Cauliflower Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy roasted cauliflower soup loaded with vegetables. The cauliflower and broth-based broth create a silky texture that's both comforting and light. Serve as a satisfying lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 cups cauliflower florets ((cut into 1-2 inch pieces; roughly 1 medium-sized head of cauliflower))
- 1 head of garlic
- 3 tablespoons olive oil (divided)
- 1 onion ((diced))
- 1 carrot ((peeled and sliced))
- 1 rib of celery ((sliced))
- 6 sprigs thyme ((or swap for 1/2 teaspoon dried thyme leaves))
- 4 cups stock ((chicken or vegetable stock are fine))
- 1 teaspoon salt
- 1 cup milk ((unsweetened almond milk may be used))
- fresh pepper
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 688mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 515mg
- Calcium
- 163mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 688MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.