Roasted Cauliflower & Goat Cheese Soup | Cook For Your Life
Roasted Cauliflower & Goat Cheese Soup - Cook For Your Life- anti-cancer recipes

Roasted Cauliflower & Goat Cheese Soup

4.1
Rated 4.1 out of 5
4.1 out of 5 stars (based on 29 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This velvety Roasted Cauliflower & Goat Cheese Soup is soothing, completely delicious, and unbelievably good for you. It uses a whole head of cauliflower, stalks and all. Roasting enhances the natural sweetness of cruciferous...


Ingredients

  • 1 medium head cauliflower, cut into florets, stalks diced
  • 3 cloves garlic, in skin
  • Salt and pepper, to taste
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, sliced
  • 1 bay leaf
  • 4 cups vegetable stock or water
  • 5 ounces soft goat cheese (about ⅔ cup) See Ann’s Tips
  • Paprika, for garnish (optional)
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Nutrition Facts

Calories

196 cals

Fat

14 g

Saturated Fat

6 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g

Carbohydrates

12 g

Sugar

4 g

Fiber

4 g

Protein

9 g

Sodium

1028 mg

Directions

  1. Preheat the oven to 400 degrees.
  2. Toss the cauliflower and garlic cloves with 1 tablespoon of olive oil, salt, and pepper. Spread onto a baking sheet and bake until nicely golden, about 25-30 minutes, turning halfway through. Peel garlic. Set aside.
  3. Heat olive oil in a pot over medium-high heat, add onions and bay leaf and cook until translucent, about 5-8 minutes. Add the roasted cauliflower, garlic and a pinch of salt. Cook, stirring for 3 minutes. Add stock and bring to a boil. Cover and simmer for 20 minutes.
  4. Pick out the bay leaves. Using an immersion blender or pouring into a regular blender, blend soup until very smooth. Return to pan and stir in goat cheese over medium heat stirring until the cheese has melted. Taste for seasonings and serve with a sprinkling of paprika.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society