Creamy Roasted Cauliflower Soup

• annokset: 4 servings
• kokonaisaika: 50 minutes

Ainekset

1 medium head cauliflower, cut into small florets

2 large shallots, halved lengthwise

6 cloves garlic, smashed

½ teaspoon ground cumin

3 tablespoons extra-virgin olive oil, divided

½ teaspoon salt, divided

4 cups low-sodium vegetable broth, warmed

2 tablespoons unsalted butter, melted

1 tablespoon lemon juice

2 tablespoons pine nuts or sliced almonds, toasted

Crushed red pepper & chopped fresh oregano for garnish

Ohjeet

Preheat oven to 425°F. Combine cauliflower, shallots, garlic, cumin, 2 tablespoons oil and 1/4 teaspoon salt on a large rimmed baking sheet; toss until fully coated. 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. Working in batches, combine the remaining cauliflower mixture, warm broth and butter in a blender (use caution when blending hot liquids). Secure the lid on the blender and remove the center piece to allow steam to escape; place a clean towel over the opening. 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.

Divide evenly among 4 bowls; top with the reserved cauliflower florets and sprinkle with pine nuts (or almonds). Drizzle with the remaining 1 tablespoon oil. Garnish with crushed red pepper and oregano, if desired.

Ravinto

• Kalorit: 246 kcal
• Rasva yhteensä: 20 g
• Tyydyttynyt rasva: 6 g
• Tyydyttymätön rasva: 0 g
• Kolesteroli: 15 mg
• Natrium: 472 mg
• Hiilihydraatit yhteensä: 16 g
• Ravintokuitu: 5 g
• Sokerit yhteensä: 5 g
• Proteiini: 4 g