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 caloriescarbohydrate: 9.4 gcholesterol: 4 mgfat: 12.5 gfiber: 3.1 gprotein: 4 gsaturatedFat: 1.9 gservingSize: -sodium: 865 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Roasted Cauliflower Soup
Directions
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Place cauliflower florets into a bowl of lightly salted water and soak for 20 minutes.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Broil in the preheated oven until brown on top, 20 to 30 minutes.
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.
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.