Roasted Cauliflower Chicken Soup

Recipe by
Total Time:
2 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 1 - cauliflower cut into florets
  • 1 cup - chopped carrots
  • 2 cloves - garlic, chopped
  • 2 tbsp - olive oil or ghee
  • 1/2 tbsp - cumin seeds
  • 2 cups - chicken broth
  • 1 - bay leaf
  • 1 cup - non-fat cream

How to Make Roasted Cauliflower Chicken Soup

  • Pre-heat the oven to 400 degrees F.
  • Toss the vegetables, garlic, and cumin in a bowl or plastic bag with the oil or ghee and roast the mixture in the oven until the cauliflower begins to brown (about 15-20 minutes).
  • Remove from oven and cook the cauliflower mixture in the chicken broth and added bay leaf for 20 minutes.
  • Throw away the bay leaf.
  • Puree the ingredients in a blender, adding the cream slowly until the soup is liquefied and is a good consistency.
  • Garnish with cilantro or a dab of sour cream and serve hot or refrigerate and serve cold.

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