Low-Carb Roasted Cauliflower Soup recipe

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Ingredients

1 medium head cauliflower, cut into florets
3 tablespoons extra-virgin olive oil, divided
1 small onion, diced
2 cloves garlic, sliced, or more to taste
4 cups chicken broth
1 sprig fresh rosemary, leaves removed and chopped
salt and ground black pepper to taste
¼ cup raw cashews
1 tablespoon tahini
¼ avocado

Nutrition Info

159.1 calories
carbohydrate: 9.4 g
cholesterol: 4 mg
fat: 12.5 g
fiber: 3.1 g
protein: 4 g
saturatedFat: 1.9 g
servingSize: -
sodium: 865 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cauliflower florets into a bowl of lightly salted water and soak for 20 minutes.

  2. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  3. Broil in the preheated oven until brown on top, 20 to 30 minutes.

  4. Meanwhile, heat remaining oil in a soup pot over medium-high heat. Saute onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add broth, rosemary, salt, and pepper. Let simmer until cauliflower is ready.

  5. Stir cauliflower into the broth with cashews and tahini. Bring to a boil, reduce heat and let simmer for 10 to 15 minutes. Let cool for 5 minutes. Add avocado and blend using an immersion blender. Serve.

Recipe Yield

6 servings

Recipe Note

Easy and delicious, low-carb, no-dairy, cauliflower soup. Hit that thing with some hot sauce, if you like.

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