Meatless Monday: Whipped Roasted Cauliflower and Onion Soup
By Abigail Hueber
Tis’ the season for…Soup!
Once the thermometer drops below 40 F (4 C), my body (and belly) starts to think comfort before anything else. It’s hard to hear the word ‘comfort’ when associated with food and not think of super-rich, decadent dishes. So let’s take a minute to dissect what it is that we mean when we say comfort food.
Comfort comes from a desire to be soothed in whatever way we yearn; be that warmed when we are cold, satisfied when we are hungry or settled when we are feeling ill. Nothing touches all those needs for me like a cozy bowl of soup!
Especially Whipped Roasted Cauliflower & Onion soup. It’s thick, creamy and satisfying AND only requires 5 ingredients. What is better than that for a chilly, winter night?
Ingredients
- 1 medium head cauliflower
- 1 medium white onion
- 1 tbsp (15 ml) extra virgin olive oil
- 1/2 tsp fresh or dried thyme
- 1/2 tsp fresh grated nutmeg
- sea salt and pepper, to taste
- 1 cup (250 ml) low-sodium vegetable stock
Directions
- Preheat the oven to 450 F or 230 C.
- Roughly chop the cauliflower and dice onion into 1 inch (2.5 cm) pieces.
- Line baking sheet with parchment paper and spread cauliflower and onion evenly. Drizzle with olive oil, thyme, nutmeg and a hefty pinch of salt and pepper and toss everything to coat.
- Bake for about 35-45 minutes, tossing halfway through, until they are fully roasted and lightly browned on the edges.
- Allow cauliflower and onions to cool slightly. For chunky soup, reserve 1 cup roasted mixture in separate bowl.
- When the cauliflower is cool to touch, using a blender, food processor or immersion blender, add cauliflower and onions. Add 1/2 broth and process until smooth. Add additional broth until soup is at desired thickness.
- Add puree to medium saucepan and warm.
- Serve warm and top with roasted vegetables, avocado, or any veggie of choice if desired!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 4
Calories: 80
Fat: 3.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 270mg
Carbohydrates: 11g
Fiber: 4g
Sugars: 4g
Protein: 3g