Roasted Cauliflower Soup

The dish possibilities are endless with this low in fat and high in fiber vegetable.

The leaves are falling and there is a real nip to the air lately. I totally love that!!! Sorry, I’m a cool weather gal all the way. The fall means it’s time to start thinking about comfort foods: pumpkin, squash and my fave, cauliflower. What an awesome performer – it can be roasted, boiled, fried, sautéed, steamed or even raw.

This soup makes an amazing light meal. Take the time to roast the cauliflower. Roasting brings out a nutty goodness that adds a rich flavor to the soup.

The soup is smooth and delicious, but the prosciutto and pumpkin seeds are a must. Take it up a notch with these clever toppers which add a salty crunch that is totally irresistible! Go ahead – cuddle up and enjoy!

Roasted Cauliflower Soup
Serves: Serves 4
  • 8 cups cauliflower florets (1 large head)
  • 2 tsp olive oil
  • 1/2 tsp sea salt
  • Cooking spray
  • 4 slices prosciutto, chopped (optional)
  • 1 Tbsp butter
  • 3/4 sweet onion, chopped
  • 4 garlic cloves, chopped
  • 4 cups chicken stock
  • 1 cup water
  • 1/2 cup 10% cream (or milk)
  • 1/4 cup fresh parsley, chopped
  • 3 Tbsp pumpkin seeds
  1. Preheat oven to 450º F.
  2. Spread cauliflower florets on a parchment-lined baking sheet. Drizzle with olive oil, toss. Sprinkle with sea salt; bake for 30 minutes, stirring once.
  3. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Sauté prosciutto for 3 minutes until crisp. Remove; drain on paper towel.
  4. Melt butter in same pan. Add onion and garlic and sauté for about 5 minutes, stirring occasionally. Add cauliflower, stock, water; bring to boil. Reduce heat and simmer for minutes, stirring occasionally. Remove from heat and add cream.
  5. Add in batches to blender and pureé until smooth. Salt and pepper to taste.
  6. To serve, ladle into bowl, garnished with a bit of the prosciutto, a sprinkle of pumpkin seeds and chopped parsley.


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