Roasted Cauliflower Soup
- Yield 2 quarts
Roasted Cauliflower Soup
- Yield 2 quarts
Ingredients
Units
- 2 heads cauliflower, cut into florets
- 2 tablespoons olive oil
- 3 1/2 cups chicken broth
- 1 tablespoons sherry
- 1 teaspoon salt
- 1/2-3/4 teaspoon black pepper
- 1/3 cup greek yogurt
Instructions
- Preheat oven to 350°F. Toss cauliflower pieces in olive oil, then place on a baking tray and bake for 40 minutes, turning pieces over halfway. Allow to cool slightly. (If you want, save 4-6 florets at this step for garnish)
- In a blender or immersion blender, pulse cauliflower with chicken broth, sherry, salt, white pepper, and greek yogurt until creamy, about 1 minute.
- Serve soup with microgreens, reserved cauliflower pieces, and more yogurt.