Lunch

Roast Cauliflower Soup ( x 2 cups) is for Lunch.

Roast Cauliflower Soup ( x 2 cups) takes 15 minutes to prepare.

Roast Cauliflower Soup ( x 2 cups) takes 45 minutes to cook.

Roast Cauliflower Soup ( x 2 cups) makes 1 servings.

The ingredients for Roast Cauliflower Soup ( x 2 cups) are:

x1 Medium head Cauliflower
x1 Medium Onion
x4 Garlic Cloves
x3 tbsp Olive oil
x4 cups Chicken/Vegetable stock
x 185 ml Evaporated Milk 95% fat free
Fresh Thyme
Bay Leaf
Smoked Paprika

Here is how you make Roast Cauliflower Soup ( x 2 cups):

Preheat oven to 200 Celsius.Toss the cauliflower, onion and garlic in enough olive oil just to coat it. Lay the mixture in a single layer on a baking sheet, sprinkle with salt and pepper and roast for 30 minutes or until golden.Pour chicken stock into the 6L dutch oven or other large pot. Add thyme leaves and a bay leaf and slowly heat until just simmering and turn off to infuse.When the cauli is done, add it to the stock and bring to the boil. Simmer for 15 minutes or so until the cauli is very tender. Remove the bay leaf and puree.Add evaporated milk, check the seasoning and bring back to the boil. Add more evaporated milk, stock or water if you want it a bit thinner. Serving Size: makes roughly 8-9 cup servingsNumber of Servings: 1Recipe submitted by SparkPeople user POE-ETREE.

The nutritional information for Roast Cauliflower Soup ( x 2 cups) is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 827.1

• Total Fat: 45.9 g
• Cholesterol: 0.6 mg
• Sodium: 1,627.0 mg
• Total Carbs: 69.8 g
• Dietary Fiber: 17.1 g
• Protein: 13.9 g

The dietary needs meet for Roast Cauliflower Soup ( x 2 cups) is Vegetarian