Lunch

Roasted cauliflower soup is for Lunch.

Roasted cauliflower soup takes several minutes to prepare.

Roasted cauliflower soup takes several minutes to cook.

Roasted cauliflower soup makes 6 servings.

The ingredients for Roasted cauliflower soup are:

Cauliflower, raw, 1 head, large (6-7" dia) (remove)
Chicken stock, home-prepared, 2 cup (remove)
Water, tap, 3 cup (8 fl oz) (remove)
Celery, cooked, 1 cup, diced (remove)
Carrots, cooked, 1 cup slices (remove)
Onions, raw, 1 cup, chopped (remove)
*Lard, 1 tbsp (remove)
*Herbes de Provence, 1 tbsp (remove)
Bay Leaf, 1 tsp, crumbled (remove)
Olive Oil, 1 tbsp (remove)

Here is how you make Roasted cauliflower soup:

Chop cauliflower. Toss in olive oil. Roast at 400 degrees for about 20 minutes or until golden.In soup pot on stove melt lard (or butter). Saute onions, celery, and carrots until onions are transparent.Add roasted cauliflower, herbs, stock, and water. Bring to a boil, then simmer for 30 minutes.Puree when cauliflower is tender.Serving Size: Makes 5 bowls or 8 cups.Number of Servings: 6Recipe submitted by SparkPeople user BUNNYLAMB.

The nutritional information for Roasted cauliflower soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 127.8

• Total Fat: 5.8 g
• Cholesterol: 4.4 mg
• Sodium: 197.4 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 5.2 g
• Protein: 5.5 g

The dietary needs meet for Roasted cauliflower soup is Lactose Free