Low-Carb Roasted Cauliflower Soup
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Description
Easy and delicious, low-carb, no-dairy, cauliflower soup. Hit that thing with some hot sauce, if you like.
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
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.
Nutrition Facts
serving: 6 servings
calories: 159.1 kcal
carbohydrates: 9.4 g
protein: 4 g
saturated fat: 1.9 g
cholesterol: 4 mg
sodium: 865 mg
fiber: 3.1 g
sugar: 3.5 g