Appetizer/Small Plates Soups

Roasted Cauliflower Soup

  • 0:45 TIME
  • 15 Portions
  • 35 calories



Cauliflower10 cups
Onion, Spanish, medium dice6 cups
Olive oil1 1/2 tbsp.
Curry powder3/4 tsp
Black pepper, ground1/2 tsp.
Water48 fl.oz
Minor's Gluten Free Vegetable Base made with Natural Ingredients 6 x 1 pound2 tbsp.
Half and half cream3/4 cup
Lemon juice, fresh1 tbsp.



  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.


Nutritional Information

Average nutritional values per portion

UnitPer Portion
Energy90 kcal
Protein2 g
Fats, total4.5 g
Carbohydrate, total12 g
Sugars, total6 g
Fats, saturated1.5 g
Fiber, total dietary3 g
Sodium330 mg
Calcium25 mg
Cholesterol0 mg
Iron0 mg
Vitamin C32 mg
Vitamin D0 IU