Roasted Cauliflower and Almond Cream Soup
5.5g
Net Carbs
8.2g
Protein
25.2g
Fat
3.4g
Fiber
283
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 2 tablespoons Light Olive Oil
- 2 tablespoons Unsalted Butter Stick
- 1 medium (2-1/2" diameter) Onions
- 1 cup Heavy Cream
- 1 cup, slivered Almonds
- 3 14.5 ounces cans Chicken Broth, Bouillon or Consomme
- 1/4 teaspoon Black Pepper
- 5 cups Cauliflower
- 1/2 teaspoon Salt
Directions:
- Preheat oven to 450°F.
- Toss cauliflower with oil, salt and pepper. Arrange on a baking sheet and roast 35 to 40 minutes, until browned, turning once during cooking time. Remove cauliflower from oven and set aside.
- Heat butter in a large pot with lid over medium heat. Add diced onion and cook 5 minutes, until translucent. Add chicken broth, almonds and roasted cauliflower. Bring to a boil, reduce heat to low, cover and simmer 20 minutes.
- In a food processor or blender, purée soup in batches until smooth (texture will remain a bit grainy). Return puréed soup to pot over low heat.
- Stir in cream and cook just to heat through. Season with salt and pepper to taste and garnish with reserved toasted almonds.
