- 1 large head cauliflower, broken into florets (large stems discarded)
- 2 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- 1 1/2 cups vegetable stock
- 1 1/2 cups water
- salt and ground black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.
- Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.
- Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.
- Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.
- Use an immersion blender to puree the soup in the pot; season with salt and black pepper.
04/08/2018
recipepes.com
Amy Rose's Roasted Cauliflower Soup, recipe
PT15M
PT1H
5
455 calories
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