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Roasted Cauliflower Soup with Cumin

14 min 1 serving 310 kcal · 14 g proteinLevel: Intermediate

The nutritionist's note

Roasting the cauliflower before blending develops nutty notes that boiling never produces. Cumin reduces the gas production associated with brassicas.

Ingredients

1 serving

  • cauliflower400 g
  • vegetable stock300 ml
  • pumpkin seeds20 g
  • olive oil12 g
  • cumin3 g

Method

  1. 1

    Roast the cauliflower florets for 12 minutes at 210 °C with the oil and cumin.

  2. 2

    Set aside a quarter of the florets for garnish.

  3. 3

    Blend the rest with the hot stock until velvety.

  4. 4

    Serve topped with the roasted florets and pumpkin seeds.

Nutrition facts

per serving

Energy310 kcal
Protein14 g
Carbohydrates20 g
Fat21 g
Fibre10 g
Iron3.6 mg
Vitamin B120 µg

Potential allergens

No major allergen reported.

Always check the labels of your products.

Frequently asked questions

How much protein is in "Roasted Cauliflower Soup with Cumin"?

14 g of protein per serving, for 310 kcal, 20 g of carbohydrates and 21 g of fat.

Is this recipe vegan?

Yes. It contains no meat, fish, eggs or dairy.

What are the allergens?

No major allergen is reported. Always check the labels of your products.

How long does it take?

14 minutes for one serving, intermediate level.

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