Roasted cauliflower soup

37

TOTAL TIME

30 min

Serves

4

Roasted cauliflower soup

Photo, Sian Richards.


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