Low Iodine Roasted Cauliflower Soup
Total time1 hr
Prep time15 min
Cook time45 min
4.9(5)
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Learn more āIngredients
4 servings
For the soup
- 1 large head cauliflower (about 2 lbs), cut into florets
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, peeled
- 3 tbsp olive oil, divided
- 1 tsp dried thyme
- Ā½ tsp dried oregano
- 4 cups chicken broth
- Ā½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
- 1 tbsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Spread the cauliflower florets and carrot pieces on a large rimmed baking sheet in a single layer. Drizzle with 2 tbsp of the olive oil and sprinkle with 1/2 tsp of the salt, then toss to coat evenly.
- 2
Roast the vegetables for 25ā30 minutes, flipping once halfway through, until the cauliflower is deeply golden at the edges and the carrots are tender when pierced with a fork.
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