This Roasted Cauliflower Soup with Fried Jalapeños is thick, creamy and loaded with healthy veggies. It's also gluten free, paleo, vegetarian and vegan!
Print Recipe
5 from 2 votes

Roasted Cauliflower Soup with Fried Jalapenos

This Roasted Cauliflower Soup with Fried Jalapeños is thick, creamy and loaded with healthy veggies. It's also gluten free, paleo, vegetarian and vegan!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: Mexican
Servings: 4 servings (1 1/2 cups each)
Calories: 249kcal
Author: Isabel Eats

Ingredients

  • 2 heads cauliflower, cut into florets
  • 4 tablespoons olive oil divided
  • 1 pinch salt
  • 1 pinch black pepper
  • 3 jalapenos, seeded and deveined (or you can leave in the veins and some seeds for a little heat)
  • 1 large onion, diced (about 1 1/2 cups)
  • 1 tablespoon minced garlic
  • 2 1/2 cups broth (vegetable or chicken)
  • 1/2 teaspoon dried sage
  • 1 dried bay leaf
  • 1 1/2 cups unsweetened plain almond milk
  • garnish: fried jalapenos, feta cheese, black pepper

Instructions

  • Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray.
  • Place cauliflower onto the prepared baking sheet in a single layer. Add 2 tablespoons of olive oil and a pinch of salt and pepper. Mix together to combine and roast in the oven for 35 minutes. 
  • In a large dutch oven or pot over medium-high heat, add 1 tablespoon of olive oil. And in jalapenos and fry for 3 to 5 minutes, until the edges start to get crispy. Transfer the jalapenos to a bowl and set aside.
  • Remove jalapenos from dutch oven and transfer to a bowl. Set aside.
  • In the same dutch oven or pot, add in the remaining 1 tablespoon of olive oil. Add the onion and garlic, Cook, stirring occasionally, for 5 minutes, until the onions starts to become translucent.  
  • Add in the roasted cauliflower, broth, sage and bay leaf. Bring the soup to a boil, cover and simmer for 10 minutes.
  • Turn off the heat, remove the bay leaf and puree the soup with an immersion blender or regular blender until smooth.
  • Pour in the milk and 2/3 of the fried jalapenos. Mix everything together and season with more salt if needed. If the soup is too thick, feel free to add in more broth until it's just how you like it. 
  • Serve in soup bowls and garnish with the remaining fried jalapenos and feta cheese.

Notes


*Nutritional information does not include feta cheese.
 
Nutrition Facts
Roasted Cauliflower Soup with Fried Jalapenos
Amount Per Serving (1.5 cups)
Calories 249 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Potassium 876mg25%
Carbohydrates 25g8%
Fiber 10g40%
Sugar 14g16%
Protein 9g18%
Vitamin A 1050IU21%
Vitamin C 330mg400%
Calcium 270mg27%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
 
 

Nutrition

Serving: 1.5cups | Calories: 249kcal | Carbohydrates: 25g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Potassium: 876mg | Fiber: 10g | Sugar: 14g | Vitamin A: 1050IU | Vitamin C: 330mg | Calcium: 270mg | Iron: 2.3mg