Roasted Cauliflower Soup
- Prep Time: 15
- Cook Time: 30
- Total Time: 50
Description
This creamy and delicious soup is great to make ahead for a busy week.
Ingredients
Scale
- 1 head of cauliflower
- 1 yam
- 1/2 white onion
- 2 garlic cloves
- 2 tablespoons rosemary
- pinch of sea salt
- 4 cups low-sodium vegetable stock
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 375F. Cut your cauliflower into large florets and your onion into large pieces. Peel your yam and cut into pieces similar in size to your cauliflower.
- Place veggies on a cookie sheet and mix together with rosemary and sea salt. Bake for 30 minutes.
- Once ready, blend roasted veggies, vegetable stock and lemon juice in a blender or in a pot with a handheld blender.
- To serve, heat up and top with a little plain, fat-free greek yogurt and a sprinkle of green onion.
Nutrition
- Serving Size: 4
