Roasted cauliflower soup

Total 30 min
Serves 4



1 cup
3 cups
roasted cauliflower, from our Cauliflower Tacos (link below)
1/3 cup
35% cream
1 tbsp
small corn or flour tortillas
canola oil
1/2 cup
2% Greek yogurt, divided
2 tbsp
1 tsp
Dijon mustard
1/4 tsp
head Boston lettuce, chopped
1/2 397-g pkg
1/4 cup


  • 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.


Calories 370, Protein 11 g, Carbohydrates 21 g, Fat 30 g, Fibre 6 g, Sodium 913 mg. Excellent source of Vitamin C
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