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View more "2018" recipes Oven-Roasted Cauliflower Soup Recipe

Oven-Roasted Cauliflower Soup

Dairy Farmers of Canada
Add to Calendar 11/19/2017 10:00 AM 11/19/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 medium head of cauliflower, about 8 cups (2 L)
1 carrot, coarsly chopped, about 1 cup (250 mL)
1 tbsp (15 mL) butter, melted
1 oinon, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried thyme leaves
1 bay leaf
900 mL to 1 L carton of no-salt-added or regular chicken or vegetable broth, about 4 cups
1 tbsp (15 mL) grainy Dijon mustard
1 cup (250 mL) milk
Freshly ground pepper
Salt, (optional)
1/4 cup (60 mL) coarsely chopped fresh dill
Ground sumac or coarsely grated lemon zest, (optional)

Yields: 6

See full recipe: https://www.dairygoodness.ca/milk/my-milk-calendar/recipes/oven-roasted-cauliflower-soup?source=calendar
Oven-Roasted Cauliflower Soup true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Soups & Creams
  • Prep. Time 15 mins
  • Cooking Time 15 mins
  • Baking Time 25 mins
  • Yields 6

This recipe is featured in the 2018 Milk Calendar. You’ll be surprised how roasting the vegetables brings out even more flavour in this soup.

  • Course Soups & Creams
  • Prep. Time 15 mins
  • Cooking Time 15 mins
  • Baking Time 25 mins
  • Yields 6

Ingredients

1 medium head of cauliflower, about 8 cups (2 L)
1 carrot, coarsly chopped, about 1 cup (250 mL)
1 tbsp (15 mL) butter, melted
1 oinon, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried thyme leaves
1 bay leaf
900 mL to 1 L carton of no-salt-added or regular chicken or vegetable broth, about 4 cups
1 tbsp (15 mL) grainy Dijon mustard
1 cup (250 mL) milk
Freshly ground pepper
Salt, (optional)
1/4 cup (60 mL) coarsely chopped fresh dill
Ground sumac or coarsely grated lemon zest, (optional)

Preparation

Preheat oven to 425°F (220°C). Break cauliflower into medium-size florets. Place on a large baking sheet. Add carrots; drizzle melted butter over vegetables and toss to coat. Roast 20 to 30 min, turning halfway through, until vegetables are tender. Remove about ½ cup (125 mL) florets. Cut into smaller pieces to garnish soup.

Meanwhile, place onion, garlic, thyme and bay leaf in a large saucepan. Cover with about 1 cup (250 mL) broth. Simmer gently for 5 min until onion is tender. Add roasted cauliflower, carrot, remaining broth and Dijon. Simmer gently for 7 to 10 min until vegetables are very tender. Stir in milk. Discard bay leaf.

Cool soup slightly. Purée in batches until smooth. Return to saucepan. Season with pepper and salt if needed. Garnish with small cauliflower florets, dill and sumac or lemon zest.

Tips

This is a hearty soup that can be thinned with additional milk to suit your taste.

Purée all the cauliflower, skip the dill and sumac, and sprinkle with shredded Cheddar cheese.

No thyme or grainy Dijon? Use dried basil or oregano leaves and regular Dijon.

2 people love this recipe.

Rank as top rated See all 50 top rated

Nutritional Info

Per serving
Energy: 100 Calories
Protein: 7 g
Carbohydrate: 12 g
Fat: 4 g
Fibre: 2.8 g
Sodium: 128 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 8 % / 92 mg
Vitamin C: 84 %
Folate: 29 %
Vitamin B12: 18 %
Vitamin B6: 15 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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