This roasted cauliflower soup recipe is the perfect balance of texture and flavor. Lemon juice adds brightness while crushed red pepper adds a touch of heat. Toasted nuts bring a bit of crunch to this creamy soup.
To make ahead
Refrigerate soup (Steps 1-2) for up to 5 days or freeze for up 2 months. Reheat and add garnishes (Step 3) when ready to serve.
1 1/2 cups
246 calories; fat 20g; cholesterol 15mg; sodium 472mg; carbohydrates 16g; dietary fiber 5g; protein 4g; sugars 5g; niacin equivalents 1mg; saturated fat 6g; vitamin a iu 1431IU; potassium 571mg.