{"id":2980,"date":"2016-10-20T12:35:03","date_gmt":"2016-10-20T16:35:03","guid":{"rendered":"https:\/\/healthyzesty.com\/?p=2980"},"modified":"2024-09-20T10:59:31","modified_gmt":"2024-09-20T14:59:31","slug":"roasted-cauliflower-soup","status":"publish","type":"post","link":"https:\/\/healthyzesty.com\/roasted-cauliflower-soup\/","title":{"rendered":"Roasted Cauliflower Soup"},"content":{"rendered":"

Try this simple and yummy recipe: it\u2019s vegan, gluten-free, dairy-free, low carb, Healthy and Zesty!<\/h4>\n

A deliciously smooth and creamy vegan soup to enjoy during the cold season! Aside from being delicious and filing, it\u2019s also packed with beneficial nutrients, such as vitamin C (one serving satisfies 77% of the daily recommended value of vitamin C), vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, potassium, and manganese.<\/h5>\n

Health Fact<\/span><\/h4>\n
Cauliflower, just like broccoli, kale and other cruciferous vegetables, has potent health benefits:<\/h5>\n
– it\u2019s anti-inflammatory;<\/h5>\n
– fights cancer;<\/h5>\n
– boosts brain health;<\/h5>\n
– supports digestion and detoxification.<\/h5>\n
And the list goes on, so what better reasons to try adding more cruciferous vegetables, such as cauliflower into your diet? Start with my Roasted Cauliflower Soup Recipe below >><\/h5>\n

Recipe Ingredients<\/span><\/h4>\n
1 cauliflower head<\/h5>\n
2 medium golden potatoes<\/h5>\n
1 quart organic Vegetable broth (you could add some water if this is not enough)<\/h5>\n
1 large onion<\/h5>\n
2 Thyme springs<\/h5>\n
1 garlic clove<\/h5>\n
1 bay leaf<\/h5>\n
3 tbs. coconut cream (optional)<\/h5>\n
1 tbs. fresh lemon juice<\/h5>\n
2 tbs. chopped chives or scallions for topping<\/h5>\n
Salt and pepper to taste<\/h5>\n

Directions<\/span><\/h4>\n
1. Wash and separate the cauliflower florets. Pat dry and sprinkle with olive oil, salt and pepper. Mix well, arrange florets on a tray and place in the oven at 400 F\u00b0. Roast uncovered for about 20 minutes, until slightly gold on edges.<\/h5>\n
2. In the meantime, chop the onion, garlic and potatoes.<\/h5>\n
3. In a pot, saut\u00e9 the onion and garlic in 2 tbs. olive oil for about 2 minutes.<\/h5>\n
4. Add potatoes and roasted cauliflower florets, thyme and bay leaf, sprinkle with salt and pepper and cover for another 2 minutes (set aside 2 cauliflower florets and slice them in small chunks for topping)<\/h5>\n
5. Pour the vegetable broth on top of the simmering mixture, cover and let it simmer for about 30 minutes, or until the cauliflower is tender.<\/h5>\n
6. Remove the thyme springs and bay leaf and blend well until smooth.<\/h5>\n
7. Return soup to stove (add some water if too thick); add the lemon juice and coconut cream and mix well until the soup starts to slightly bubble. Remove from heat and season with salt and pepper to taste.<\/h5>\n
8. Enjoy it topped with roasted cauliflower crumbles and chopped chives or scallions (goat cheese would work well, too, if you are not a vegan).<\/h5>\n

But wait, don\u2019t forget the main ingredient: LOVE! You and your family will enjoy your food so much more!<\/h4>\n

Want more? Get healthy-zesty tips & recipes directly to your inbox!<\/span><\/h4>\n