Recipe by Amy Rose
"This is one of my husband's favorites. The type of vegetable stock used can easily alter the flavor, so use your favorite brand. I like this soup with goldfish crackers and green salad."
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1 large head
cauliflower, broken into florets (large stems discarded)
1 1/2 teaspoons
1 1/2 cups
1 1/2 cups
salt and ground black pepper to taste
This soup is one of my favorites. It can be varied with different broth and spices used. When I make this with cumin, I like to also add oregano, coriander and some chili powder and throw in some sauteed red pepper when I puree the soup. Another way I make this soup is to roast my cauliflower with thyme, puree it with chicken stock and add sauteed onion and minced garlic and a touch of extra sharp white cheddar cheese. GREAT low-carb faux-potato soup and great for those on a tight budget but need something warming/filling for take-in lunch. This both re-warms and freezes well.
This recipes needs tweeting but has possibilities. I LOVED the cumin in this recipe. Perhaps my Magic Bullet pulverized the soup too much, but I would prefer it chunkier and thicker. I added some chopped red onions near the end of the cooking with the broth and added shredded cheddar cheese on top when serving. There will be a next time!!! I think I will thicken it with a slightly thickened white sauce. Yeah, I know, more calories, but we just like thicker soups.
The taste was good, texture, color and curb appeal left a lot to be desired. I topped the soup with sour cream, croutons,and chopped chives to give an appealing look to the soup.
For a slight twist to this favorite soup at our house, we save about a third of the flowerettes before pureeing the cooked soup to add back to the pot. They add a bit of solid interest (pun intended) to the visual and tactile presentation of the dish. Thanks Amy Rose for your recipe.
Very good! I ended up having to add more vegetable brith because I boiled it down to long and them added garlic salt. It was so good! I will make it again!
roast my cauliflower with thyme, puree it with chicken stock and add sauteed onion and minced garlic and a touch of extra sharp white cheddar cheese. GREAT low-carb faux-potato soup and great for those on a tight budget but need something warming/filling for take-in lunch. This both re-warms and freezes well.
Made exactly as written and it was really good. Can easily play around with the spices for different flavor next time.
I was truly surprised by how good this soup is. I made it according to the recipe with the exception that I set aside about 1.5 cups of cauliflower chunks before blending with the hand blender. Thanks for a great soup recipe! I will definitely be making again -- it was a hit with the family.
* Percent Daily Values are based on a 2,000 calorie diet.
Amy Rose's Roasted Cauliflower Soup
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 133
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