Roasted Cauliflower Soup

4 bowls
1 hr

This is a great recipe to use with any leftover vegetables in your fridge before they go bad. I used the cauliflower in my fridge but I also threw in just a couple of pieces of broccoli and zucchini.

This soup has a very savory and rich flavor that can be eaten in the winter or summer. You can blend it completely to not leave any chunks or blend it halfway like I did because I prefer the chunks in my soup.

This recipe is so easy I'm surprised I don't make it more than I do now!

For similar nutritious and delicious recipes follow me on my Instagram @nutritiousnicole_rdn

Recipe details
  • 4  bowls
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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Cauliflower Soup
  • 1 large head of cauliflower, chopped
  • 3 tbsp olive oil
  • 2 tbsp minced garlic
  • 1/2 yellow onion
  • 4 cups vegetable broth
  • 1 tsp nutmeg
Cauliflower Soup
Preheat the oven to 425
On a large baking sheet, mix cauliflower with olive oil and salt and pepper. Arrange cauliflower in a single layer and bake for 20 minutes or until well roasted.
In the meantime, in a medium pot over medium heat, saute onions and garlic for 3-5 minutes. Add vegetable broth.
Once cauliflower is done, add to the pot and stir for 6-7 minutes. Add nutmeg.
Take an immersion blender and blend soup to desired consistency
  • If you do not have an immersion blender, blend soup in food processor over soup or puree section
  • Use other vegetables in fridge for this soup to cut waste
  • Use chicken or beef broth for higher protein and iron if needed