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- Makes 8 cups
- Serving size: 2 cups
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This mellow-flavored cauliflower soup is pure comfort in a bowl. Hearty potatoes are puréed with the cauliflower into a velvety texture and enhanced with the warming flavors of nutmeg and cayenne. The garnish of roasted florets and fresh herbs adds a delicious contrasting texture to the creamy soup—not to mention a restaurant-quality presentation! Enjoy this recipe as a light lunch or add some heft by serving it alongside a grilled sandwich or salad.
By Shelli McConnell,
Ingredients
- 1 2-lb. head cauliflower, cut into florets (6 cups)
- 2 medium russet potatoes, peeled and cubed (2 cups)
- 1 cup chopped sweet onion
- 4 cloves garlic
- 3 to 4 tablespoons white wine vinegar
- 4 cups low-sodium vegetable broth
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon cayenne pepper
- Chopped fresh herbs, such as parsley, thyme, or basil
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 450°F. Line two 15x10-inch baking pans with foil. Spread cauliflower, potatoes, onion, and garlic evenly in pans. Sprinkle with 2 tablespoons of the vinegar and 2 tablespoons water. Roast 25 to 30 minutes or until vegetables are tender and browned.
- Set aside 2 cups of the roasted vegetables for garnish. Transfer the remaining vegetables to a large pot. Add broth and 3 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes to blend flavors. Using an immersion blender, blend soup. (Or carefully transfer in batches to a blender. Cover and blend.) Stir in the remaining 1 to 2 tablespoons of vinegar, the nutmeg, and cayenne.
- Serve soup topped with reserved vegetables, the herbs, and black pepper.
Nutritional Information:
Per serving (2 cups): 147 calories, 31 g carbohydrates, 6 g protein, 1 g total fat, 0 g saturated fat, 0 g cholesterol, 182 mg sodium, 6 g fiber, 7 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (10)
(4 from 6 votes)Did not like this soup at all, and I love soups. Didn’t like the veggies being roasted with vinegar and water, why not olive oil and spices? Second soup from the Forks over Knives soups and stews magazine…first one was a soup also with roasted pumpkin but roasted with vinegar and lemon. This soup was also very bland.
I always use greaseproof paper
Would like to know alternative to using tin foil please. Thank you.
Thanks for the recipe! The vinegar and nutmeg flavors didn’t work out for me, though; I couldn’t bring myself to eat a whole bowl. Also, if I were to do it again, I would roast the vegetables with olive oil—they stuck terribly to the foil and burned. And I would use about a cup less water; it turned out pretty runny. But it was fun to make something! I always like a puréed soup.
I liked the flavor well enough but found the texture more grainy than I expected. Perhaps the addition of another potato or a different kind of potato would help?
Love the texture of this recipe with some of the vegetables still in chunks. Watch the amount of cayenne pepper; it’s definitely got some kick. I topped mine with crispy, dehydrated mushrooms. Delicious.
enjoy
Mm
Very good loved the texture used a little less liquid than called for. Next time I would use a lot less spice! Half the amount of the nutmeg & the cayenne pepper. Way to spicy this time but good over all.
I agree with AE. My veggies stuck to the foil too and the vinegar was way too much. I think the lack of salt and anything else that would add flavor, like cheese, is a good idea in concept, so it's healthy. It just wasn't the right combination. Unlike some of the other reviewers, I did like the texture. Mine didn't come out grainy at all. The texture was the main thing I liked about how it turned out. I will keep looking for a cauliflower soup recipe.