Oral Allergy Syndrome Friendly Roasted Cauliflower Soup

Total time1 hr

Prep time15 min

Cook time45 min

Oral Allergy Syndrome Friendly Roasted Cauliflower Soup

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Ingredients

4 servings

For the soup

1 large head cauliflower (about 2 lbs), cut into florets
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked cauliflower in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cauliflower, tap it and change its rating to Red.
2 medium carrots, peeled and cut into 1-inch pieces
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
1 medium yellow onion, roughly chopped
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
3 cloves garlic, peeled
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp dried thyme
½ tsp dried oregano
4 cups chicken broth
½ cup heavy cream
1 tbsp apple cider vinegar
1 tsp salt, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 tbsp olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 425°F (220°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 25–30 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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