Amy Rose'S Roasted Cauliflower Soup

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.

3. 3

   Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.

4. 4

   Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.

5. 5

   Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.

6. 6

   Use an immersion blender to puree the soup in the pot; season with salt and black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.