ROASTED CAULIFLOWER CHEDDAR SOUP
RECIPE TYPE
Soup, Vegetarian
SERVES
4 to 6
Prep: 20 min
Roast: 25 min
Cook: 30 min
Ingredients
1 small head cauliflower (about 750g), trimmed and divided
2 tsp chopped fresh Longo’s Organic Thyme, divided
1/4 cup Longo’s Mediterranean Extra Virgin Olive Oil, divided
1 tsp salt, divided
1/2 tsp pepper, divided
1 small onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 container (946mL) Longo’s Essentials Vegetable Broth
1 cup 35% whipping cream
1 piece (175g) Longo’s Grass-Fed Medium Cheddar Cheese, shredded (about 1 1/2 cups)
Fresh Longo’s Organic Thyme Sprigs
Directions
Break up cauliflower into 1 1/2-inch florets and chop any thick stalks into about the same size. Toss 3 cups of the cauliflower with half of the thyme, 2 tbsp of the oil and half each of the salt and pepper. Spread onto baking sheet lined with Longo’s Essentials Parchment Paper. Roast in preheated 425°F oven, stirring once, for 25 minutes or until golden brown and tender. Set aside.
Meanwhile, heat remaining oil in soup pot over medium heat. Cook onion, carrot, celery, remaining cauliflower and remaining thyme for about 8 minutes or until softened and starting to brown. Add broth and remaining salt and pepper; bring to a boil. Reduce heat; cover and simmer for about 20 minutes or until vegetables are tender. Using an immersion blender, purée soup or transfer in batches to blender and return to pot.
Stir cream into pot. Cook, stirring, over medium heat or until steaming. Stir in 1 cup of the cheese until melted.
Divide roasted cauliflower among soup bowls and ladle soup overtop. Garnish with remaining cheese
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving: 380 calories
Protein 11g | Fibre 3g |
Fat 33g | Sugar 6g |
Carbs 15g | Sodium 650mg |
