Roasted Cauliflower and Onion Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Roasted Cauliflower and Onion Soup calories by ingredient


Introduction

Warm, inviting, and delicious. This is a low calorie and low carb way to have a filling and satisfying soup. Great on cold evenings! Warm, inviting, and delicious. This is a low calorie and low carb way to have a filling and satisfying soup. Great on cold evenings!
Number of Servings: 4

Ingredients

    1 Medium Cauliflower head. Raw and Diced

    1 medium yellow onion, Raw and Diced

    1 TBSP of Paleo Fat - EVO, Avocado Oil, Schmaltz, or Coconut Oil

    tsp Thyme

    tsp Nutmeg

    1 tsp Celtic Sea Salt or other Whole Salt

    tsp Freshly Ground Black Pepper

    2.5 Cups Home Made Vegetable Broth

    1.5 Cups Almond Breeze Unsweetened Vanilla Almond Milk

    1 Whole Avocado, sliced and arranged on top for garnish

Tips

If you want a chunky soup, reserve half of the veggies.
Serve hot and topped with sliced avocado.


Directions

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.