Appetizers / Soups / Salads

Roasted Cauliflower and Mushroom Soup takes 15 minutes to prepare.

Roasted Cauliflower and Mushroom Soup takes 35 minutes to cook.

Roasted Cauliflower and Mushroom Soup makes 8 servings.

The ingredients for Roasted Cauliflower and Mushroom Soup are:

Cauliflower, raw, 6 cups
Onions, raw, 2 cup, chopped
Portabella Mushrooms, (2)
Thyme, ground, 1 tbsp
Cumin seed, 1 tsp
Black pepper, 1/4 tsp
Vegetable Broth, 4 cups

Here is how you make Roasted Cauliflower and Mushroom Soup:

Toss cailiflower and mushrooms with 1-1/2 tablespoon oil, sprinkle with thyme and cumin, toss until evenly coated,. Spread in single layer on baking sheet. Roast in preheated oven 450 degrees F. oven 15-20 minutes or until cauliflower is golden brfown, stirring occasionally.Meanwhile, heat remaining teaspoons oil in large saucepan on medium heat. Add onions, cook and stir 5 minutes or until soft. Add vegetable mixure, broth and pepper. Bring to boil. Reduce heat to low, simmer 10 minutes or until cauliflower is tender, stirring occasionall7.Number of Servings: 8Recipe submitted by SparkPeople user GLENBEULAH.

The nutritional information for Roasted Cauliflower and Mushroom Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 47.2

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 495.2 mg
• Total Carbs: 9.9 g
• Dietary Fiber: 3.0 g
• Protein: 2.4 g

The dietary needs meet for Roasted Cauliflower and Mushroom Soup is Low Carb