Main Course Soups Vegetarian

Roasted Cauliflower + Spinach Soup with Homemade Croutons

roasted cauliflower and spinach soup with homemade croutons lilas kitchen

Looking for something on the lighter side in between Friendsgiving and all of the delectable holiday meals? Try this Roasted Cauliflower + Spinach Soup with Homemade Croutons. It’s simply veggies with no thickening ingredients such as heavy cream or added potatoes. It definitely does the tummy well while not cutting corners on flavor. I have discovered over the years that store-bought soups or pre-made soups even if they are labeled as healthy or all natural, include a few unnecessary ingredients that add-on not so nutritious calories. Ingredients such as potatoes, heavy cream added sodium or sugars.

I promise you, making a creamy and hearty veggie soup can be done without all of that, it’s actually really easy. You can use almost any of your favorite veggies. The trick is to start your soup with a few simple yet flavorful ingredients and by using a heat safe blender to blend all ingredients together to create a creamy base. Also, roasting your veggies creates a wonderful layer of flavor. I’m sure you have already caught on that I love to roast veggies. Whether they’re going into a soup like this or being served on their own it’s a step that’s well worth it. It’s so much easier to roast veggies when it’s colder out too, having the oven on is always a warm welcome in my house. This Roasted Cauliflower soup is one of my go-to’s when it’s colder, because it’s easy to put together and very satisfying. Test it out and let me know what you think, happy November everyone!

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1.5 lbs fresh cauliflower florets, halved
1 cup fresh spinach
1 medium yellow onion, diced
5 cloves garlic, minced
1 Qt chicken or vegetable broth
1/2 cup water
1 large parmigiano reggiano rind
4-5 slices fresh whole grain, organic bread, cubed
6 Tbls extra virgin olive oil
salt & pepper to taste

*I like to use all organic, GMO free produce and ingredients*


Pre-heat oven to 425°F.

Begin with prepping your veggies and croutons. Dice up your onion and mince your garlic. Cube your bread.

Line 2 baking sheets with parchment paper (depending on the size of your baking sheets you might need 3). Place your cauliflower florets onto one and your cubed bread onto the other. Coat both the cauliflower and bread cubes lightly with olive oil (roughly 2 Tbls on each). Add a dash of salt & pepper to both as well.

Place your cauliflower into the oven and allow to roast for 25 minutes, or until golden brown. At the 15 minute mark, move the florets around and turn them over to ensure their evenly roasted. Once the cauliflower is done, remove it from the oven and place in your bread cubes. Allow bread to roast for 4-5 minutes, or until crispy.

In a large pot, add your additional 2 Tbls olive oil and parm rind, heat to medium low. Add in your diced onions, allow to cook until clear. Add in your garlic, cook for 1 more minute. Add in your chicken broth and water and bring to a low simmer. Remove your parm rind.

Add in your roasted cauliflower and spinach to the warm broth. Once the spinach has wilted, turn off the heat. Using an immersion blender or heat safe blender, blend all ingredients until smooth. Top with freshly cracked pepper, a handful of croutons and a healthy drizzle of olive oil, enjoy!

Serves: 2
Prep time: 5 minutes
Cook time: 25 minutes


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