Directions:
- Preheat an oven to 425°F
- Toss cauliflower, onions, and garlic together in a large roasting pan. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss lightly to coat.
- Roast the vegetables uncovered for 25-35 minutes, stirring occasionally, until they turn golden brown.
- Place the roasted vegetables into a large saucepan with the chicken stock and bring to a simmer for 5 minutes.
- Add the heavy cream and salt; heat through.
- Puree the soup with an immersion blender or in batches in a countertop blender.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.81 Kcal (594 kJ) | ||
| Calories from fat | 96.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.71g | 16% | |
|---|---|---|---|
| Cholesterol | 28.89mg | 10% | |
| Sodium | 220.55mg | 9% | |
| Potassium | 364.87mg | 8% | |
| Total Carbs | 8.85g | 3% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 3.88g | 8% | |
| Vitamin C | 45.3mg | 75% | |
| Calcium | 40.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 79.28 Kcal (332 kJ) | ||
| Calories from fat | 53.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 16% | |
|---|---|---|---|
| Cholesterol | 16.15mg | 10% | |
| Sodium | 123.3mg | 9% | |
| Potassium | 203.98mg | 8% | |
| Total Carbs | 4.95g | 3% | |
| Sugars | 1.91g | 14% | |
| Dietary Fiber | 1.22g | 9% | |
| Protein | 2.17g | 8% | |
| Vitamin C | 25.3mg | 75% | |
| Calcium | 22.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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