Roasted Cauliflower Soup

Although the name only mentions cauliflower, this soup is basically a vegetable free-for-all. It has a bunch of colors and textures. Just one serving contains 240% of your daily needs for vitamin A, 140% of vitamin C, and 30% of your calcium needs. My favorite part about this recipe is the rich flavors from the spicy jalapenos, sweet carrots, and hearty roasted cauliflower. I chose to use almond milk as a healthy alternative to cream because it saves on saturated fat which can potentially raise your LDL (bad) cholesterol (soy or low-fat cow’s milk work great too). Like most veggie soups, this is a very adaptable recipe, feel free to make it your own by switching up some of the ingredients and using what you have on hand!

Ingredients:

• 1 head of cauliflower
• 3 tablespoons olive oil (2 for cauliflower and 1 for veggies)
• 1 medium onion, diced
• 4 large carrots, thinly sliced
• 3 celery stalks, thinly sliced
• 2 jalapenos, minced
• 2 cups spinach, chopped
• ½ cup corn
• 1 Tablespoon garlic
• ¼ cup all-purpose flour
• 4 cups no salt added vegetable broth
• ½ teaspoon Ground coriander seed
• ½ teaspoon Mustard powder
• 1 teaspoon Italian seasoning (thyme and oregano)
• 1 cup unsweetened almond milk
• ½ cup shredded cheese
• Salt
• Pepper

4 servings Per serving (1.5cups): 282cal, 17g fat, 22g carb, 10g 

Directions: 

1. Preheat oven to 400°F. Stir together chopped cauliflower and 2 Tablespoons olive oil in a bowl until evenly coated and place on a baking sheet to bake in the oven for 20-30min or until cauliflower is tender.

2. Using medium-high heat in a large pot, add 1 Tablespoon olive oil and then onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally. Lastly add garlic, jalapenos, corn, and spinach. Stir until spinach is wilted.

3. Sprinkle flour over vegetables and stir. Cook until flour disappears.

4. Pour in the vegetable broth and spices and stir. Simmer for 10 minutes. Stir in almond milk and shredded cheese. Season with salt and black pepper, to taste.