Roasted Cauliflower Soup
65
- Total Time30 mins
- Makes4 servings
(Photography: Sian Richards. Food styling: Ashley Denton. Prop Styling: Jen Evans.)
Ingredients
3 cups vegetable broth
1 cup water
3 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.