This roasted cauliflower soup with roasted garlic and spinach is packed full of nutrients, and is a healthy low carb entree to keep you warm and satisfied.

Cauliflower is huge in the low carb world, because it has the starchy quality of a potato, but it only contains about 29 carbs for the entire head, vs 37 carbs for an average potato. So while we are trying to eat more healthy, I made this roasted cauliflower soup with roasted garlic and baby spinach.

Roasting cauliflower gives it a nice nutty flavor. All you have to do is clean and cut it up. It’s always a good idea to try to make your pieces uniform so that they cook equally in the oven. Throw in a head of garlic drizzled with EVOO and wrap it in aluminum foil. While a head of garlic may seem like a lot, the roasted flavor is much milder than fresh garlic, and remember that it’s going in a large pot of soup.

Adding baby spinach gives this dish a boost of vitamins and nice color. Did you know that spinach is high in protein? While I like the flavor of spinach, it really doesn’t have a strong presence in this soup but it adds a ton of nutrients. 

Roasted Cauliflower Soup

You can serve this delicous soup with crackers if you want, but it really doesn’t need them. 

Healthy comfort food you can really dig into.

Roasted Cauliflower Soup with Garlic and Spinach

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Ingredients

• 1 head garlic
• 1 head cauliflower cleaned and cut up
• 1 12 oz package baby spinach leaves
• 1 medium sweet onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 2 quarts vegetable or chicken broth

Instructions

1. Cut off the top of the garlic head to expose the cloves.
2. Drizzle with olive oil and wrap in foil
3. Place cauliflower florets on a large baking pan.
4. Drizzle with oil, and set the garlic packet on the pan too.
5. Bake in a 350 degree oven for about 1/2 hour.
6. Saute onion in olive oil in a large pot for 3-5 minutes until softened.
7. Squeeze the garlic out from the skins into the pan
8. Add cauliflower and broth.
9. Add salt, black pepper and red pepper flakes.
10. Using an immersion blender, puree the cauliflower or transfer it to a blender and then back to the pot.
11. Add spinach.
12. Bring to a boil then reduce heat to low and simmer for 10 minutes.