Roasted Cauliflower Soup

Name: Roasted Cauliflower Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 5 tbsp extra-virgin olive oil; 1 tsp grated lemon zest; 1 tsp ground cumin; 0.5 tsp ground coriander; 1 large head cauliflower, broken into florets; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 2 large shallots, roughly chopped; 3 small garlic cloves, thinly sliced; 1 (15.5-oz) can cannellini beans, drained and rinsed; 4-5 cups vegetable stock; 1.5 cups water; 2 tbsp finely chopped fresh chives; 0.33 cup toasted pumpkin seeds

A creamy pureed soup of roasted cauliflower and cannellini beans seasoned with cumin, coriander, and lemon zest; the protein from the beans makes it surprisingly filling without any dairy.

From The Young Forever Cookbook

Prep: 10 min
Cook: 50 min
Total: 1 h
Yield: 4 servings
Category: Soup

Nutrition (estimated)

per 1 bowl

Calories: 340 kcal
Protein: 10 g
Fat: 22 g
Carbs: 26 g
Fiber: 8 g
Sugar: 6 g
Sodium: 920 mg

Ingredients

5 tbsp extra-virgin olive oil
1 tsp grated lemon zest
1 tsp ground cumin
0.5 tsp ground coriander
1 large head cauliflower, broken into florets
1.5 tsp kosher salt
1 tsp freshly ground black pepper
2 large shallots, roughly chopped
3 small garlic cloves, thinly sliced
1 (15.5-oz) can cannellini beans, drained and rinsed
4-5 cups vegetable stock
1.5 cups water
2 tbsp finely chopped fresh chives
0.33 cup toasted pumpkin seeds

Cauliflower Cannellini Beans Pumpkin Seeds

Instructions

Heat oven to 425°F; line a baking sheet with parchment.
Stir together 3 tbsp olive oil, lemon zest, cumin, and coriander. Toss with cauliflower, ½ tsp salt, and ½ tsp pepper. Spread on sheet and roast 30–35 min, stirring halfway, until golden and slightly charred.
Meanwhile, heat remaining 2 tbsp olive oil in a large pot over medium. Sauté shallots about 5 min until soft, then garlic 1 min until fragrant. Add beans, stock, and water. Season with remaining 1 tsp salt and ½ tsp pepper. Bring to a boil, remove from heat, and set aside.
Add roasted cauliflower to pot, bring to a boil, reduce to low, cover, and simmer 10 min. Puree until smooth. Serve garnished with fresh chives and toasted pumpkin seeds.