Roasted Cauliflower Soup

Serves: 4 Prep Time: 5 min Cook Time: 30 min

This soup has so much to offer a cancer patient – good nutrition, delicious taste, and soothing warmth. Roasting the cauliflower adds a rich flavor, while the potatoes thicken the soup without the use of cream. This soup is ideal for cancer patients experiencing mouth soreness, mouth pain, and/or difficulty chewing or swallowing. Even cancer survivors and caregivers would truly enjoy a big bowl of this soup for dinner or pair a smaller cup with a light sandwich or salad for lunch.



3 Tbsp olive oil, divided
1 head cauliflower
Pinch of salt and pepper
½ onion, chopped
2 potatoes, peeled and chopped
2 cups chicken broth
¼ tsp salt
¼ tsp dried thyme
2 cups milk (or plan non-dairy milk of choice)
¼ cup parmesan cheese
Fresh parsley


  1. Heat oven to 425℉
  2. Spread cauliflower onto baking sheet. Drizzle with 2 Tbsp olive oil, and small amount of salt and pepper. Roast cauliflower for 20 minutes
  3. While cauliflower is roasting, heat remaining 1 Tbsp olive oil over medium heat. Add onion and cook until translucent, around 6 minutes
  4. Add potato, chicken broth, salt, and thyme. Bring to a boil and then simmer until potato cooked, 10-15 minutes
  5. Add cauliflower and milk, bring back to a boil
  6. Puree with immersion blender or stand up blender until it reaches desired consistency
  7. Top with parsley and parmesan cheese
Nutritional data

Per serving: 287 calories, 14 grams fat, 3 grams saturated fat, 14 mg cholesterol, 28 grams carbohydrate, 4 grams dietary fiber, 11 grams protein

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