Go Back
+ servings
Roasted cauliflower garlic and spinach soup.

Roasted Cauliflower Soup Recipe

Here's a light and healthy soup that's filling and tasty with cauliflower, spinach, and a few other ingredients for a warm and hearty soup you can feel good about.
4.39 from 13 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Soups and Stews
Cuisine American
Servings 10 cups
Calories 311 kcal

Ingredients
  

  • 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

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 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.

Nutrition

Serving: 1gCalories: 311kcalCarbohydrates: 7gProtein: 28gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 12gCholesterol: 102mgSodium: 285mgFiber: 3gSugar: 3g

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