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 healthily, I added roasted garlic and baby spinach to this soup.
Making Roasted Cauliflower Soup
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 several garlic cloves or an entire 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 taste of spinach, it really doesn't have a strong presence in this soup but it adds a ton of nutrients.
You can serve this delicious soup with crackers if you want, but it really doesn't need them.
Healthy comfort food you can really dig into.
More Cauliflower Recipes
Roasted Cauliflower Soup Recipe
- 1 head garlic
- 1 head cauliflower cleaned and cut up
- 3 tablespoons olive oil
- 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 of chicken or vegetable broth
- Cut off the top of the garlic head to expose the cloves.
- Drizzle with olive oil and wrap in foil
- Place cauliflower florets on a large baking sheet.
- Drizzle with oil, and set the garlic packet on the pan too.
- Bake in a 350 degree oven for about 1/2 hour, or until the cauliflower is nice and tender.
- Saute onion in olive oil in a large saucepan for 3-5 minutes until softened.
- Squeeze the garlic out from the skins into the pan
- Add cauliflower and broth and stir.
- Add salt, black pepper, and red pepper flakes.
- Using an immersion blender, puree or blend the cauliflower. You could also transfer it to a blender and then back to the pot.
- Add spinach.
- Bring to a boil then reduce heat to low and simmer for 10 minutes.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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Donna, that is too funny! Thanks for your kind comments and good chuckle.
This looks so good! I have a cauliflower soup recipe I make that I love. I hadn't thought of adding spinach...I think it would really add some good flavor. I'll be saving this to try.
I think there's a good chance that you'll love the spinach addition if you already love cauliflower soup. I hope you get a chance to try it.
Yep, I'm making this one. I especially love the fact that it's made with commonly used ingredients.
I hope you love it as much as we did!
Oh wow that's a lot of garlic and because I LOVE it this sounds amazing. Getting some cauliflower today while at the grocery store and y'know I also LOVE spinach so thank you for sharing because it looks like I have lunch taken care of for the weekend. Soup is awesome this time of year.... Thanks for all those additional details didn't realize Cauliflower was so low in carbs. Sweet!
It's great for a cold day, and really filling. I'm know this will be one of my go-to soups for now on. I hope you and Robert love it.