This roasted cauliflower soup recipe is the perfect balance of texture and flavor.
Lemon juice adds brightness while crushed red pepper adds a touch of heat.
Toasted nuts bring a bit of crunch to this creamy soup.
Photo: Antonis Achilleos
Spread in an even layer.
Roast for 15 minutes; remove and discard garlic.
Stir the vegetables and continue roasting until caramelized and tender, about 10 minutes more.
Reserve 1/2 cup roasted cauliflower florets for garnish.
Process until smooth, about 30 seconds.
Transfer the mixture to a large saucepan.
(Alternatively, combine the cauliflower mixture, warmed broth and butter in a large saucepan.
Using an immersion blender, process until smooth, 5 to 7 minutes.)
Bring the soup to a simmer over medium-low heat, stirring occasionally.
Remove from heat; stir in lemon juice and the remaining 1/4 teaspoon salt.
Drizzle with the remaining 1 tablespoon oil.
Garnish with crushed red pepper and oregano, if desired.
Reheat and add garnishes (Step 3) when ready to serve.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
