Roast Cauliflower Soup

Vegetarian, Soups & Salads, Gluten Free
40mins 
Serves 2 
Gluten Free 
Dairy free 
Nut free 
Soups are such a good way to boost your vegie and other plant food intake, particularly during the colder months when salads and smoothies may not be so appealing.

I created this recipe for Vitamix testing their new Ascent Series 3500i. It has a specific soup program which makes whipping up soups an absolute cinch. You literlly pop all your ingredients in and press the soup button... in less than 6 minutes you have piping hot soup. If you don't have a Vitamix you can of course make this soup on the stovetop and simply blend after simmering for a few minutes. 

Roasting the cauliflower in extra virgin olive oil not only brings out the delicious flavour, cooking in the oil actually increases the absorption and bioavailability of the special antioxidant compounds called glucosinolates in the cauliflower. It's a win for taste and nutrition. 

To make this soup vegetarian or vegan, simply use vegetable stock in place of chicken stock.

For those following Get Lean:

Blocks per serve: 2 PLANT, 1/2 CARB, 1 FAT
PER SERVE: Energy 890kJ, Protein 9g, Fat 10g (saturated 2g, polyunsaturated 1g, monounsaturated 6g), Carbohydrate 18g, Fibre 7g

INGREDIENTS

1 small cauliflower head
1 small onion, skin removed
Good grind of black pepper
1 garlic clove
¼ tsp freshly grated nutmeg
Parsley to serve
2 cups (500ml) stock, chicken or vegetable
½ can cannellini beans
1 tbs (20ml) extra virgin olive oil
1 tsp salt flakes

METHOD

Step 1

Preheat the oven to 180°C and line a baking tray with baking paper.

Step 2

Cut the cauliflower into pieces and toss in the extra virgin olive oil along with onion halved. Sprinkle with the salt and black pepper. Roast in the oven for 30 minutes. (You can do this ahead of time).

Step 3

Place into your Vitamix container half of the roast cauliflower, the roast onion, the stock, beans, garlic and nutmeg. Put the lid on and select the soup program.

Step 4

Pour into a bowl and top with a few pieces of the reserved roast cauliflower and some fresh chopped parsley. Enjoy!