Roasted Cauliflower and Onion Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Medium Cauliflower head. Raw and Diced1 medium yellow onion, Raw and Diced1 TBSP of Paleo Fat - EVO, Avocado Oil, Schmaltz, or Coconut Oil½ tsp Thyme½ tsp Nutmeg1 tsp Celtic Sea Salt or other Whole Salt¼ tsp Freshly Ground Black Pepper2.5 Cups Home Made Vegetable Broth1.5 Cups Almond Breeze Unsweetened Vanilla Almond Milk1 Whole Avocado, sliced and arranged on top for garnish
Preheat Oven to 450 degrees
Chop Cauliflower and Onion into 1 inch pieces.
Toss with oil and seasonings
Arrange on Baking Sheet
Roast in hot oven for 20 minutes
Remove and toss again
Return to oven and roast for another 20 minutes.
It is done when veggies are soft and browned at the edges.
Remove from oven and allow to cool slightly.
Place in Vitamix Blender or other high powered blender.
Add veggie stock and Almond milk.
Blend til smooth and creamy.
Serving Size: makes Four 12 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user LINDACRH.
Chop Cauliflower and Onion into 1 inch pieces.
Toss with oil and seasonings
Arrange on Baking Sheet
Roast in hot oven for 20 minutes
Remove and toss again
Return to oven and roast for another 20 minutes.
It is done when veggies are soft and browned at the edges.
Remove from oven and allow to cool slightly.
Place in Vitamix Blender or other high powered blender.
Add veggie stock and Almond milk.
Blend til smooth and creamy.
Serving Size: makes Four 12 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user LINDACRH.
Nutritional Info Amount Per Serving
- Calories: 151.9
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 520.8 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 7.1 g
- Protein: 3.5 g
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