ROASTED CAULIFLOWER TOMATO SOUP
SERVES 4 PORTIONS
2 lb. (910 g) cauliflower florets
1 1/2 tsp. olive oil
1/4 tsp. sea salt
Pinch of freshly ground black pepper
2 cups (475 ml) gluten-free vegetable broth
1 cup (160 g) diced white onion
1 can (14.5 oz., or 410 g) organic tomato sauce
1 can (14.5 oz., or 411 g) organic diced tomatoes
1 can (15 oz., or 425 g) chickpeas, rinsed and drained
2 cups (72 g) loosely packed chopped Swiss chard
1 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper flakes
Salt and freshly ground black pepper, to taste
NUTRITIONAL VALUES
Calories: 528kcal
Fat: 9.2g (1.1g S.Fat)
Carbs: 91.1g
Protein: 27.9g
Sugar: 26.4g
Sodium: 1097mg
METHOD
Preheat your oven to 190°C/375°F and line a baking sheet with parchment paper.
Toss the cauliflower florets with the olive oil, salt, and pepper to coat evenly. Roast for 30 minutes, spread out on a baking sheet. To ensure even browning, stir the florets halfway through the cooking time.
Warm 1/4 cup (60 mL) vegetable broth in a large pot over medium heat while the cauliflower roasts. When the pot is hot, add the onions and sauté until translucent, about 3 to 5 minutes. Add the remaining vegetable broth, tomato sauce, diced tomatoes, and chickpeas.
Bring the mixture to a boil, then reduce to a simmer. To the soup, add the Swiss chard, Italian seasoning, and red pepper flakes. Add the roasted cauliflower to the soup slowly, stirring it in. Cover the pot with a lid and continue to cook for 5 minutes. Season with salt and black pepper to taste. Serve immediately.
Toss the cauliflower florets with the olive oil, salt, and pepper to coat evenly. Roast for 30 minutes, spread out on a baking sheet. To ensure even browning, stir the florets halfway through the cooking time.
Warm 1/4 cup (60 mL) vegetable broth in a large pot over medium heat while the cauliflower roasts. When the pot is hot, add the onions and sauté until translucent, about 3 to 5 minutes. Add the remaining vegetable broth, tomato sauce, diced tomatoes, and chickpeas.
Bring the mixture to a boil, then reduce to a simmer. To the soup, add the Swiss chard, Italian seasoning, and red pepper flakes. Add the roasted cauliflower to the soup slowly, stirring it in. Cover the pot with a lid and continue to cook for 5 minutes. Season with salt and black pepper to taste. Serve immediately.
RECIPE NOTES
To give this soup more body, combine 1 cup (185 g) cooked quinoa with the roasted cauliflower.
