Roasted Cauliflower Soup With Bacon and Parsley Oil Recipe

Name: Roasted Cauliflower Soup With Bacon and Parsley Oil Recipe
Total time: 50 min
Yield: 8
Ingredients: 2 medium heads cauliflower, separated into large florets; 1/2 cup plus 6 tablespoons extra-virgin olive oil, divided; Kosher salt and freshly ground black pepper; 6 slices bacon; 1 large white or yellow onion, peeled and finely chopped (about 1 1/2 cups); 6 cups homemade or store-bought low-sodium vegetable or chicken stock; 1/4 cup half-and-half; 1/2 cup chopped fresh parsley leaves

Meat Lite: Roasted Cauliflower Soup With Bacon and Parsley Oil

Active: 25 mins

Total: 50 mins

Serves: 6 to 8 servings

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2 medium heads cauliflower, separated into large florets
1/2 cup plus 6 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
6 slices bacon
1 large white or yellow onion, peeled and finely chopped (about 1 1/2 cups)
6 cups homemade or store-bought low-sodium vegetable or chicken stock
1/4 cup half-and-half
1/2 cup chopped fresh parsley leaves

Adjust oven racks to middle positions and preheat oven to 400°F. Toss cauliflower with 4 tablespoons olive oil and salt and pepper to taste. Divide between 2 rimmed baking sheets and roast, stirring occasionally, until deeply browned and tender, about 25 minutes. Remove from oven.
Meanwhile, lay bacon slices in a cold cast-iron skillet, then set over medium heat. Cook, flipping once, until browned and crispy, about 6 minutes. Drain bacon on a paper towel, then chop or crumble into bite-sized pieces.
Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven set over medium heat. Add onion and cook, stirring occasionally, until onions are translucent but not browned, about 6 minutes. Add roasted cauliflower and stock, bring to a boil, reduce heat, and simmer for 5 minutes.
Let soup cool slightly, about 10 minutes. Add half and half and use a hand blender to blend soup until smooth. Alternatively, blend soup in a blender in two batches. Season to taste with more salt and pepper. Keep soup warm.
Combine remaining 1/2 cup olive oil and parsley in blender and blend until smooth, about 1 minute. Pass oil through a fine-meshed sieve.
To serve, ladle soup into bowls, garnish with parsley oil, and sprinkle with chopped bacon. Serve immediately.

Special equipment

Blender or hand blender

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Nutrition Facts (per serving)
260	Calories
22g	Fat
11g	Carbs
9g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	260
% Daily Value*
Total Fat 22g	28%
Saturated Fat 4g	18%
Cholesterol 9mg	3%
Sodium 744mg	32%
Total Carbohydrate 11g	4%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 9g
Vitamin C 74mg	369%
Calcium 54mg	4%
Iron 2mg	9%
Potassium 491mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.