Pescatarian Roasted Cauliflower Soup
Total time1 hr
Prep time15 min
Cook time45 min
4.9(5)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - Ā½ cup heavy cream
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!