Pink Roasted Garlic Cauliflower Soup

By      23-Feb 2021       Reading Time: 5 Mins

Pink Roasted Garlic Cauliflower Soup

The Pink Roasted Garlic Cauliflower Soup is a velvety and nourishing soup that beautifully balances the earthy flavors of roasted cauliflower and garlic with aromatic spices. The roasted cauliflower gives the soup a slightly smoky and caramelized flavor, while the garlic adds depth and richness. The potatoes create a creamy texture, and the subtle acidity from the lemon juice and apple cider vinegar brightens the soup. This soup is visually striking with its vibrant pink hue, thanks to the roasted vegetables and the light touch of tomatoes. It’s perfect as a comforting starter or a light meal, offering a satisfying blend of flavors and textures.

For a Serving Size of Two:

Ingredients:

  • 300 grams cauliflower florets
  • 4 cloves garlic  peeled
  • 1 tablespoon olive oil
  • 150 grams diced onions
  • 150 grams peeled and diced potato
  • 150 grams chopped tomato
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 500 ml vegetable broth or water
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon lemon juice
  • Salt, to taste
  • Fresh parsley or basil, chopped (for garnish)

Procedure:

  • Preheat the oven to 200°C (392°F). Spread the cauliflower florets and garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat. Roast in the oven for 20-25 minutes, or until the cauliflower is tender and golden brown. Remove from the oven and set aside.
  • In a large pot, heat a little olive oil over medium heat. Add the diced onions and sauté for 5-6 minutes until they become soft and translucent.
  • Add the diced potato and chopped tomato to the pot. Stir in the ground cumin, smoked paprika, black pepper, and thyme. Cook for about 5 minutes until the vegetables start to soften.
  • Pour in the vegetable broth (or water) and bring the mixture to a boil. Once boiling, lower the heat and simmer for 10-15 minutes, until the potato is fully cooked and tender.
  • Add the roasted cauliflower and garlic to the pot. Use an immersion blender to blend the soup until smooth and creamy. You can adjust the consistency by adding more broth if you prefer a thinner soup.
  • Stir in the apple cider vinegar and lemon juice. Taste and adjust the seasoning with salt as needed.
  • Ladle the soup into bowls and garnish with freshly chopped parsley or basil.

Nutritional Benefits:

  • This soup is rich in fiber and vitamins from cauliflower and potatoes, both of which support digestive health and help regulate blood sugar levels. Cauliflower is a powerhouse of antioxidants, which help reduce oxidative stress and support overall immune health. Garlic, a natural anti-inflammatory, is beneficial for cardiovascular health and has antimicrobial properties.
  • The addition of thyme brings more antioxidants to the soup, boosting its immune-boosting potential. Potatoes provide a good source of potassium, supporting heart health and helping to balance fluid levels in the body. The apple cider vinegar and lemon juice aid in digestion and enhance the soup’s flavor without adding excess calories.
  • This soup is low in fat, packed with nutrients, and perfect for promoting a healthy immune system, improving skin health, and supporting overall well-being. It’s an ideal comfort food for those looking to nourish their body with wholesome ingredients.

Nutritional Information:

  • Calories: 488 kcal
  • Protein: 30.7 g
  • Carbohydrates: 3.3 g
  • Fat: 39.3 g

About Author

"At Nmami Life, the meaning of good health is a combination of nutrition and fitness, which are essential to your well-being."
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Nmami Agarwal

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