Recipe by estkay
"This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes. People are always shocked by how few ingredients are needed."
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cauliflower, broken into florets
olive oil cooking spray
salt and ground black pepper to taste
Just tried this tonight. Really very good. I did modify the recipe a little and used vegetable broth instead of water for a richer flavor. I've been looking for more nutritious, lower calorie recipes, and this really fits the bill. We had this soup with fresh pitas and red pepper hummus for a nice light supper.
Thanks for posting it! Will definitely make again.
This soup does come out a little bland and there is far more olive oil than needed. I put the cauliflower in a bowl with garlic cloves, sprayed it and added salt, pepper and some curry powder before roasting. Then instead of frying onions in oil, I boiled onions, celery and a carrot in vegetable broth. After that was mainly cooked, I added the roasted cauliflower to the broth for about 10 more minutes to make sure that it was well cooked for blending.
Added a wee bit of cheddar to each bowl when serving. Yummy.
It doesn't hurt to boil veggies in water, if you are going to eat the water too!!
This is a great recipe as-is. As originally created it is wonderful but a little bland for my taste, so I did modify the recipe a little to my likes, I added 1 yellow bell pepper, I used white pepper vs black pepper for appearance purposes and I like the taste better of white pepper. I also added some curry powder and celery salt. Instead of using chicken stock I used the water and added chicken granules for the basic same effect. I also added some fried tofu garnishes as well. This put the soup over the top in my book.
This was delicious! I didn't use the olive oil and it was still excellent. Adding curry powder, celery salt and using chicken broth instead of water worked magic. Thanks for a great recipe!
I love the base for this recipe and added my touches to make it a little heartier.
I added broccoli and carrots along with onions and garlic to chicken broth, instead of water.
I'm a garlic lover, so I used garlic in both the broth and the roasted cauliflower. Once everything was cooked, I saved about 1/3 of the veggies, pureed the rest, chopped the saved veggies and added it to the puree. Tasty. :)
Even with the flavorful substitution of seasoned homemade chicken stock instead of water, I found this soup to lacking in flavor. Another reviewer mentioned adding curry and that might have just been the ticket to a tastier soup. I love roasted cauliflower and thought that roasting the cauliflower would bring out a tantalizing nutty flavor. I did not use olive oil cooking spray but sprayed the cauliflower with pure olive oil before roasting. Being of the “more is better” school of thought when it comes to garlic, I used more than four cloves. I roasted them whole with the cauliflower and perhaps sautéing them with the onion as the recipe directed instead of roasting would have boosted the flavor. The soup was best the day after it was made and gets an extra star for being healthy!
I added 2 slices of bacon when frying onions
The soup gets two stars for fast and easy prep as well as its healthiness. I thought it was very bland and my husband complained that it was slightly bitter. I also found the texture to be almost a little greasy feeling on my tongue. I am sure with a few changes it would be tasty, but I don't have that time. We won't be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Cauliflower Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 140
** Calories from Fat: 83
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