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Roasted cauliflower soup

Last Updated: 19 January 2019

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Roasted cauliflower soup

Cauliflower is low in calories yet high in fibre, making it the perfect vegetable for weight watching.

Ingredients:

1 small cauliflower head, florets separated

1/2 teaspoon salt

Pepper, to taste

1 tablespoon extra-virgin olive oil

1 medium onion, roughly chopped

1 stalk celery, roughly chopped

4 cups vegetable stock

1/2 teaspoon fresh rosemary, finely chopped

1/2 cup water (to water it down)

 

Method:

1. Preheat oven to 180°C.

2. On a baking pan scatter the cauliflower. Sprinkle with salt & pepper then drizzle with extra virgin olive oil. Bake in the preheated oven for 30 minutes.

3. After 30 minutes, sautè the onions and celery in a saucepan with extra virgin olive oil. Add the roasted cauliflower then toss for about 5 minutes.

4. Add the vegetable stock and rosemary and cook for another 15 minutes.

5. Leave to cool a little and then blend the soup until smooth and creamy. Drizzle with a little olive oil before serving. 

 

 

Categories:
Recipes
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