Roasted Cauliflower Broccoli Soup Recipes
ROASTED BROCCOLI & CAULIFLOWER
Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED CAULIFLOWER BROCCOLI SOUP
A full-flavor, low calorie, veggie packed soup! This can be served as a main dish with crusty bread, or as a side to any meal. This recipe is easily adaptable to your personal preferences. If you prefer additional textures, feel free to add cooked florets of the veggies to the prepared soup.
Provided by Stephanie5868
Categories Cauliflower
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F and line a baking sheet with foil. Spray with nonstick cooking spray.
- Cut cauliflower and broccoli into similarly sized florets. Place florets and carrots on baking sheet; spray lightly with cooking oil. Sprinkle with salt and pepper, and roast for 30 minutes or until tender, turning halfway.
- While vegetables are roasting, dice onion and chop garlic. Spray a saucepan with cooking oil, heat over low-medium heat, and add onion, garlic, oregano/thyme, and basil. Cover and cook until soft, stirring occasionally.
- Pour 1 cup of the broth into the pan with the onion to deglaze the pan. Place the roasted vegetables, onion and herbs, and remaining broth in a blender and puree.
- Return soup to saucepan and add salt and pepper to taste. Add extra broth if needed to achieve desired consistency.
- Heat to desired level and serve in bowls with a sprinkle of chopped parsley and parmesan on top.
Nutrition Facts : Calories 218.1, Fat 4.2, SaturatedFat 1.1, Sodium 308.6, Carbohydrate 35, Fiber 10.7, Sugar 11.5, Protein 18.8
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