Roasted Cauliflower & Garlic soup KETO
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 288.6
- Total Fat: 27.7 g
- Cholesterol: 82.1 mg
- Sodium: 173.9 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 3.2 g
- Protein: 3.7 g
View full nutritional breakdown of Roasted Cauliflower & Garlic soup KETO calories by ingredient
Introduction
When it's cold out a great non-meat KETO soup to fill you up! When it's cold out a great non-meat KETO soup to fill you up!Number of Servings: 8
Ingredients
-
8 cup Cauliflower, raw
1 cup, chopped Onions, raw
1 Garlic bulb--but you will only need 4 cloves
3 tbsp Extra Virgin Olive Oil
1 cup (8 fl oz) Chicken Broth
2 cup, fluid (yields 2 cups whip Heavy Whipping Cream
0.25 tsp Cayenne Pepper (Ground)
1 tbsp Thyme, ground
1 tsp Paprika
Directions
*Preheat oven to 425 degrees.
* Place the cauliflower chunks and onion slices on a baking sheet. Drizzle on 2 Tablespoons of olive oil and season with salt and pepper. Toss to evenly coat.
* Place the garlic bulb on a piece of foil, drizzle with oil, season with salt and pepper, and place on the baking sheet. Place in the oven and bake until the cauliflower is golden brown, about 30 to 40 minutes.
* Remove from oven and place the cauliflower and onion slices in a Dutch oven or pot. Return the garlic to the oven.
**Reserve a few small pieces of cauliflower for garnish**.
Add the broth, thyme, and cayenne pepper to the pot. Bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
*Gently ladle soup into a blender, add the roasted garlic and puree until smooth*. OR add the garlic to the pot and blend with an immersion blender until smooth
***When blending hot soups, make sure to vent the lid on the blender or your soup will explode!******************
* Next add in cream and blend well
*Test soup for seasoning.
If soup is too thick, add cashew/almond milk to thin it out.(will change calories
* Drizzle soup with olive oil and small pieces of roasted cauliflower.
Serving Size: makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HAT_WRIGHT.
* Place the cauliflower chunks and onion slices on a baking sheet. Drizzle on 2 Tablespoons of olive oil and season with salt and pepper. Toss to evenly coat.
* Place the garlic bulb on a piece of foil, drizzle with oil, season with salt and pepper, and place on the baking sheet. Place in the oven and bake until the cauliflower is golden brown, about 30 to 40 minutes.
* Remove from oven and place the cauliflower and onion slices in a Dutch oven or pot. Return the garlic to the oven.
**Reserve a few small pieces of cauliflower for garnish**.
Add the broth, thyme, and cayenne pepper to the pot. Bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
*Gently ladle soup into a blender, add the roasted garlic and puree until smooth*. OR add the garlic to the pot and blend with an immersion blender until smooth
***When blending hot soups, make sure to vent the lid on the blender or your soup will explode!******************
* Next add in cream and blend well
*Test soup for seasoning.
If soup is too thick, add cashew/almond milk to thin it out.(will change calories
* Drizzle soup with olive oil and small pieces of roasted cauliflower.
Serving Size: makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HAT_WRIGHT.