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Golden Roasted Cauliflower Soup

servings: 6
Golden Roasted Cauliflower Soup

prep time


total time





Golden Roasted Cauliflower Soup

servings: 6

7 cups fresh, or frozen and thawed, cauliflower florets, cut into ½-inch pieces

1 medium onion, cut into 12 wedges

2 Tbsp. olive oil

4 cloves garlic, minced

1 ½ tsp. ground turmeric

1 tsp. ground cumin

½ tsp. salt

1 cup reduced-sodium chicken broth

1 ½ cups Hood Calorie Countdown 2% Reduced Fat Dairy Beverage

Hood Sour Cream and chopped fresh flat leaf parsley or cilantro for garnish, if desired



Preheat oven to 400˚F.

Arrange the cauliflower and onions in a single layer on a large baking sheet.

In a medium bowl, combine the oil, garlic, turmeric, cumin, and salt. Drizzle the oil mixture onto the cauliflower and onion, and toss to coat the vegetables completely. Roast for 20 minutes or until the vegetables are tender, turning once to insure even cooking.

Place vegetables in large saucepan. Add the chicken broth. Using an immersion blender, blend until smooth, about 45 seconds to 1 minute. Or, place vegetables in large food processor, add the broth, and blend, then place the vegetable mixture in the saucepan.

Heat the vegetable mixture until simmering. Add the Calorie Countdown and heat for another minute or so, stirring well to combine.

To serve, place in bowls and garnish with sour cream and parsley, if desired.

Per serving: Calories: 104, Carbohydrate: 10 grams, Fiber: 3 grams, Protein: 5 grams, Fat: 6 grams, Saturated fat: 1 gram, Cholesterol: 5 milligrams, Sodium: 292 milligrams, Calcium: 100 milligrams. 


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