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Roasted Cauliflower Soup

  • 45 min
  • Easy
  • 15
  • Cauliflower -- 10 cups
  • Onion, Spanish, medium dice -- 6 cups
  • Olive oil -- 1 1/2 tbsp.
  • Curry powder -- 3/4 tsp
  • Black pepper, ground -- 1/2 tsp.
  • Water -- 48 fl.oz
  • Minor's Gluten Free Vegetable Base made with Natural Ingredients 6 x 1 pound -- 2 tbsp.
  • Half and half cream -- 3/4 cup
  • Lemon juice, fresh -- 1 tbsp.
Preparation
1
Preheat oven to 450°F.
2
Combine cauliflower, onion and olive oil on large baking sheet. Toss well to coat. Sprinkle with ground pepper and bake until tender, approximately 30 minutes.
3
Add water, Vegetable Base, half-and-half and vegetable mixture to blender and process until smooth.
4
Transfer mixture to stock pot and cook over medium heat until thoroughly heated. Add lemon juice & curry powder.
5
Serve 8 oz. of soup.
Components