Aromatic Roasted Cauliflower Soup
By Fruits & Veggies - More Matters
This great soup recipe features some of the flavor of India!
Appetizers, Dips & Salsa
Ingredients3 cups frozen cauliflower florets
1 cup frozen broccoli florets
1 tablespoon Garam Masala
1/2 teaspoon kosher salt or to taste*
1/3 teaspoon cracked black pepper
1/2 tablespoon oil
2 cups water
1 cup plain yogurt
1/4 teaspoon salt or to taste*
1/4 teaspoon black pepper or to taste*
Toss cauliflower and broccoli with olive oil, garam masala, salt and pepper.
Roast at 400 degrees for about 15 to 20 minutes.
Add 1 1/2 cups of water half way through the roasting process to create steam and to finish cooking the vegetables.
Once vegetables are cooked, move into a sauce pan and puree to a smooth texture adding the last 1/2 cup of water to get to desired consistency.
Fold in yogurt and adjust seasoning to taste.
Serve warm or chilled.
Garnish with small florets of cauliflower lightly roasted and toss with finely chopped parsley.
* Nutrition information does not include amounts “to taste”.
Each serving provides: An excellent source of vitamin C and a good source of folate and calcium.
- Calories: 54
- Carbohydrates: 7g
- Total Fat: 1.4g
- Cholesterol: 1mg
- Saturated Fat: 0.2g
- Dietary Fiber: 2g
- % of Calories from Fat: 22%
- Sodium: 310 mg
- Protein: 4g
- Recipe Credit
This recipe was developed by The Culinary Institute of America as an industry service for Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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