Roasted Cauliflower Soup
71
- Total Time30 min
- Makes4 servings
(Photography: Sian Richards. Food styling: Ashley Denton. Prop Styling: Jen Evans.)
This recipe takes yesterday’s leftover roasted cauliflower and—with a few extra ingredients—turns it into a delicious soup.
Ingredients
3 cups vegetable broth
1 cup water
4 cups roasted cauliflower, from our Cauliflower Tacos (link below)
1/3 cup 35% cream
1 tbsp lime juice
2 small corn or flour tortillas
canola oil
1/2 cup 2% Greek yogurt, divided
2 tbsp mayonnaise
1 tsp Dijon mustard
1/4 tsp salt
1 head Boston lettuce, chopped
1/2 397-g pkg coleslaw
1/4 cup pepitas
Instructions
PREHEAT oven to 400F.
COMBINE vegetable broth with water in a large saucepan. Boil, then add roasted cauliflower (from Cauliflower Tacos) and cook until warm, 2 to 3 min. Scrape into a blender and whirl until smooth. Return to pan and set over medium-high. Stir in cream and lime juice until warmed through.
BRUSH tortillas with canola oil. Slice each into quarters, then cut into 1/2-in. strips. Arrange on an unlined baking sheet. Bake in centre of oven until golden, 5 min.
WHISK 1/4 cup yogurt with mayo, Dijon and salt in a large bowl until combined. Add lettuce and coleslaw. Toss to coat.
DIVIDE soup among 4 bowls. Top with remaining 1/4 cup yogurt, then pepitas and toasted tortillas. Serve with salad.
Nutrition (per serving)
Calories 370, Protein 11g, Carbohydrates 21g, Fat 30g, Fibre 6g, Sodium 913mg.
Excellent source of Vitamin C.
Get more of our best soup recipes.
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