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Try this Easy, Healthy, Low Carb & Gluten Free Creamy Roasted Cauliflower Soup Recipe!!

Easy, Healthy, Gluten Free Creamy Roasted Cauliflower Recipe

This Healthy and Creamy Roasted Cauliflower Soup Recipe is easy to make and can be eaten on a variety of diets including Low Carb, Gluten-Free, and Vegetarian diets! The cauliflower is roasted before going into the soup, which adds such incredible flavor to this dish. So far this is the best cauliflower soup recipe I have tried. I made it while on the Ideal Protein diet! If you are in Phase 1, you should eliminate the raw onions and use onion salt/powder in place of it.

creamy roasted cauliflower soup recipe

Healthy Creamy Cauliflower Soup Recipe Ingredients:

1 large head of cauliflower, chopped
1 large white onion, sliced
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
32 oz vegetable broth
⅛ teaspoon nutmeg (plus extra to taste)
Himalayan pink sea salt and ground black pepper to taste
Optional: fresh parsley for garnish

 

Easy Gluten Free Creamy Roasted Cauliflower Soup Recipe Instructions:

 

Preheat oven to 425 degrees F. 

Place chopped cauliflower and sliced onion on a large baking sheet. Toss with 2 tablespoons olive oil and season with salt and pepper.

creamy roasted cauliflower soup recipe
Place in preheated oven for 30-35 minutes, flipping the veggies halfway through.

 

Place butter in a soup pot over medium heat. Allow butter to melt before adding minced garlic. Cook the garlic for about 30 seconds or until fragrant. 

 
creamy roasted cauliflower soup recipe
Pour vegetable broth into a soup pot and turn up the heat to medium-high. 

creamy roasted cauliflower soup recipe

Add the roasted cauliflower and onion to the soup pot. Season with nutmeg and a little salt and pepper.
creamy roasted cauliflower soup recipe
Bring the soup to a simmer and cook for about 15 minutes.

 
creamy roasted cauliflower soup recipe

Turn off the heat and allow soup to cool slightly before transferring it to a blender.

creamy roasted cauliflower soup recipe

Be sure to work in batches if necessary and do not overfill the blender. If you have an immersion blender, you may use that instead.

creamy roasted cauliflower soup recipe

Pour the soup back into the soup pot if using a blender, and taste.

creamy roasted cauliflower soup recipe

Depending on whether your broth is salted or not, you may need to stir in a generous sprinkling of salt.

creamy roasted cauliflower soup recipe

Serve warm garnished with chopped fresh parsley if desired.

creamy roasted cauliflower soup recipe

*Store soup in an airtight container in the refrigerator for up to 4 days.

 Healthy Cauliflower Soup Recipe:

Easy, Healthy, Gluten Free Creamy Roasted Cauliflower Recipe Twitter

Creamy Roasted Cauliflower Soup Recipe

Creamy Roasted Cauliflower Soup Recipe

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 1 large head of cauliflower, chopped
  • 1 large white onion, sliced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 32 oz vegetable broth
  • ⅛ teaspoon nutmeg (plus extra to taste)
  • Himalayan pink sea salt and ground black pepper to taste
  • Optional: fresh parsley for garnish

Instructions

    1. Preheat oven to 425 degrees F. 
    2. Place chopped cauliflower and sliced onion on a large baking sheet. Toss with 2 tablespoons olive oil and season with salt and pepper. Place in preheated oven for 30-35 minutes, flipping the veggies halfway through.
    3. Place butter in a soup pot over medium heat. Allow butter to melt before adding minced garlic. Cook the garlic for about 30 seconds or until fragrant. 
    4. Pour vegetable broth into the soup pot and turn up the heat to medium-high. 
    5. Add the roasted cauliflower and onion to the soup pot. Season with nutmeg and a little salt and pepper. Bring the soup to a simmer and cook for about 15 minutes.
    6. Turn off the heat and allow soup to cool slightly before transferring it to a blender. Be sure to work in batches if necessary and do not overfill the blender. If you have an immersion blender, you may use that instead. Pour the soup back into the soup pot if using a blender, and taste. Depending on whether your broth is salted or not, you may need to stir in a generous sprinkling of salt.
    7. Serve warm garnished with chopped fresh parsley if desired.

*Store soup in an airtight container in the refrigerator for up to 4 days.

Nutrition Information
Yield 5 Serving Size 1
Amount Per ServingCalories 154 Total Fat 11g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 6g Cholesterol 12mg Sodium 655mg Carbohydrates 12g Net Carbohydrates 0g Fiber 4g Sugar 6g Sugar Alcohols 0g Protein 4g
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