Amy Rose's Roasted Cauliflower Soup

This is one of my husband's favorites. The type of vegetable stock used can easily alter the flavor, so use your favorite brand. I like this soup with goldfish crackers and green salad.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 239 Calories

Ingredients

• 1 ½ cups water
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 ½ teaspoons ground cumin
• 1 ½ cups vegetable stock
• 1 large head cauliflower, broken into florets (large stems discarded)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.

Step 3

Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.

Step 4

Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.

Step 5

Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.

Step 6

Use an immersion blender to puree the soup in the pot; season with salt and black pepper.