Lemon Cauliflower Soup
Try pairing this soup with a whole wheat grilled cheese sandwich on the side.
Equipment
- Measuring spoons
- Measuring cups
- Baking sheet
- Foil
- knife
- Blender
- Citrus zester
Ingredients
- 1 large head cauliflower (cut into bite-sized florets)
- 3 Tbsp. extra-virgin olive oil (divided)
- 1/2 tsp. salt
- 1 onion (diced small)
- 1 lemon (zest)
- 3-4 garlic cloves (minced)
- 4 cups vegetable broth
- 1 Tbsp. fresh lemon juice
Instructions
- Preheat the oven to 425° F. Line a large baking sheet with foil.
- On the baking sheet, toss the cauliflower with 2 tbsp. of the olive oil until evenly coated. Arrange the cauliflower in a single layer and sprinkle with salt. Roast for 30 minutes, tossing halfway.
- In a soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and 1/4 tsp. salt. Stir occasionally, until the onion is softened.
- Add the garlic and stir for about 30 seconds, then add the broth.
- Transfer the roasted cauliflower to the pot and add the lemon zest. Increase the heat to medium-high and bring the mixture to a simmer.
- Cook, stirring occasionally, for 20 minutes.
- Using a blender, blend the soup until very smooth.
- Add the lemon juice and blend again. Season with the remaining salt and a bit of black pepper to taste.
Video
Nutrition
Calories: 170kcal | Carbohydrates: 16g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1224mg | Potassium: 520mg | Fiber: 4g | Sugar: 7g | Vitamin A: 507IU | Vitamin C: 88mg | Calcium: 50mg | Iron: 1mg