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.

RECIPE NOTES

To give this soup more body, combine 1 cup (185 g) cooked quinoa with the roasted cauliflower.