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Main mealVegetarianBalancedMediterraneanVeganLegumes€

Creamy Roasted Cauliflower Soup with Roasted Garlic and Thyme

Name: Creamy Roasted Cauliflower Soup with Roasted Garlic and Thyme
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Cauliflower, raw; 1 head Garlic, raw; 3 tbsp Oil, olive, extra virgin; 1 medium Onions, yellow, raw; 900 ml Soup, SWANSON, vegetable broth; 150 g Beans, white, mature seeds, canned; 1 tsp Spices, thyme, dried; 0.5 tsp Spices, nutmeg, ground; 1 tsp Lemon juice, raw; Salt, table, iodized; 1 pinch Spices, pepper, red or cayenne

Discover a full-bodied flavor in this creamy roasted cauliflower and garlic soup, which nourishes your body with the deep aroma of roasting and a velvety texture, without any excess calories.

Prep time15 min

Cook time35 min

Total time50 min

Servings4

Recipe

Cauliflower, raw800 gGarlic, raw1 headOil, olive, extra virgin3 tbspOnions, yellow, raw1 mediumSoup, SWANSON, vegetable broth900 mlBeans, white, mature seeds, canned150 gSpices, thyme, dried1 tspSpices, nutmeg, ground0.5 tspLemon juice, raw1 tspSalt, table, iodizedSpices, pepper, red or cayenne1 pinch

Large baking sheetParchment paperPotImmersion blender

Per servingTotal

Calories:233.8 kcal935.1 kcal

Protein:8.1 g32.4 g

Carbohydrates:27.1 g108.4 g

Fiber:7.2 g28.6 g

Water:462.7 ml1850.7 ml

Fat:11.8 g47.1 g

Micronutrients

Sugar:7 g28 g

Saturated fat:2.3 g9.2 g

Cholesterol:0 mg0 mg

Sodium:872.1 mg3488.2 mg

Potassium:918.9 mg3675.5 mg

Calcium:125.3 mg501.3 mg

Iron:4 mg15.8 mg

Magnesium:60.5 mg241.8 mg

Zinc:1.3 mg5.2 mg

Phosphorus:157.7 mg630.9 mg

Vitamin C:103.9 mg415.5 mg

Vitamin A:35.8 µg143.1 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1Preheat the oven to 200 °C. Place the cauliflower florets on a baking sheet, drizzle with 2 tablespoons of oil and season with salt. Cut off the top of the garlic head so the cloves are visible, drizzle with oil, wrap in foil and place on the baking sheet next to the cauliflower.
2Bake for 25–30 minutes, or until the cauliflower is golden brown and tender. Set aside a few of the nicest florets for garnish.
3In a pot, sauté the onion in the remaining oil until translucent. Add the thyme and nutmeg and stir until the spices become fragrant.
4Add the roasted cauliflower to the pot. Squeeze the roasted garlic cloves out of their skins directly into the pot. Add the drained white beans and pour in the broth.
5Bring to a boil, then reduce the heat and simmer for 10 minutes to let the flavors combine.
6Blend the soup with an immersion blender until completely smooth and creamy. Finally, stir in the lemon juice, which will enhance the flavors.
7Serve in bowls, garnished with the reserved cauliflower florets, fresh thyme and a drizzle of olive oil.

Nutritional benefits

Thanks to the high content of allicin from garlic and fiber from cauliflower, this dish supports the functioning of the immune system and promotes healthy digestion.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.