Roasted Cauliflower Soup with Garlic and Spinach
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
- 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 pan.
- Drizzle with oil, and set the garlic packet on the pan too.
- Bake in a 350 degree oven for about 1/2 hour.
- Saute onion in olive oil in a large pot for 3-5 minutes until softened.
- Squeeze the garlic out from the skins into the pan
- Add cauliflower and broth.
- Add salt, black pepper and red pepper flakes.
- Using an immersion blender, puree the cauliflower or 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.
Tried this recipe?Tag @hearthnvine on Instagram