Super-Creamy, Easy, and Super-Super Light/Low-Cal Roasted Cauliflower Soup

Victoria Dwek Victoria Dwek
5.0 (2 reviews)

Full disclosure: I used a Vitamix, not an immersion blender, so my soup did become incredibly velvety and smooth with barely any effort. An immersion blender will likely be fine to use also, it just takes a bit more effort. But here’s why this soup is amazing, beside the fact that it’s delicious and enjoyable. There’s no hands-on time and no stirring. You throw the ingredients on the baking sheet, and then blend. You do need a pot in the end to warm it up, but there’s no waiting for any stage to be ready. There’s nothing in it! Nope, no potatoes to thicken it up. No cream, no coconut milk, not even any oil! It just works and you wouldn’t even think it’s so light!

50m 4-6
Easy Vegetarian Pescatarian Gluten Free Low Carb Low Fat No Refined Sugar Vegan Paleo Passover Parve

Directions

  1. Preheat oven to 425 degrees Fahrenheit. Line and grease a baking sheet.

  2. Add cauliflower, onion, and kohlrabi to the baking sheet. Sprinkle with salt, garlic powder and onion powder. Bake for 35 minutes, until everything is nice and golden and soft.

  3. Combine all the veggies with four cups of water in a blender and blend until smooth. Transfer to a pot to warm up and season with the last teaspoon or so of salt, to taste.

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5.0 out of 5

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4 Comments

Chaya Stamm •

I found this tasted too mild without the addition of some consomme (4 tsp) and too thick, perhaps due to my blender, so I added about another cup of water.

devora •

no stars was a mistake. yummy recipe

devora •
Sara Hojda •

This was so easy to make and I loved that it was low maintenance, no babysitting the pot! The taste was perfect too, thick without cream, rice or potatoes. Definitely will make this again.