Roasted Cauliflower Soup

Roasted Cauliflower Soup


I created this delicious and creamy soup to bring to achievement for a healthy lunch. I hope you enjoy it too!

The ingredient of Roasted Cauliflower Soup

  1. 1 head cauliflower, cut into small florets
  2. 2 tablespoons roasted garlic-flavored extra-virgin olive oil
  3. u00bc teaspoon field nutmeg
  4. 2 teaspoons garlic powder
  5. 1u2009u00bd teaspoons salt
  6. u00bd teaspoon sports ground black pepper
  7. 1 tablespoon butter
  8. 1 onion, finely chopped
  9. 3 tablespoons all-purpose flour
  10. 1 (14 ounce) can chicken broth
  11. 1 cup milk
  12. 1 tablespoon dry sherry

The instruction how to make Roasted Cauliflower Soup

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place the cauliflower in a small roasting pan. Drizzle in imitation of oil and season as soon as nutmeg, garlic powder, salt, and pepper; toss to coat.
  3. Roast the cauliflower in the preheated oven stirring the whole 10 minutes until golden brown and tender, 30 to 40 minutes. sever from the oven and set aside.
  4. Melt the butter in a large saucepan beyond medium heat. Add the chopped onion and cook and move around until lightly golden brown, roughly more or less 10 minutes.
  5. Sprinkle the flour exceeding the onions and raise a fuss to coat. Slowly pour the chicken broth and milk into the pan. mixture combination with a wire raise a fuss until all of the flour is dissolved. Bring to a boil while stirring continually until it thickens, subsequently next condense abbreviate heat to low. demonstrate in the sherry and the roasted cauliflower. assistance as is, or combination amalgamation half and recombine in the same way as the rest of the soup for a thicker consistency.

Nutritions of Roasted Cauliflower Soup

calories: 134.7 calories
carbohydrateContent: 13.2 g
cholesterolContent: 10 mg
fatContent: 7.6 g
fiberContent: 3 g
proteinContent: 4.4 g
saturatedFatContent: 2.4 g
sodiumContent: 969.3 mg
sugarContent: 5.6 g


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