Appetizers / Soups / Salads

Roasted Cauliflower and Onion Soup is for Dinner.

Roasted Cauliflower and Onion Soup takes 20 minutes to prepare.

Roasted Cauliflower and Onion Soup takes 40 minutes to cook.

Roasted Cauliflower and Onion Soup makes 4 servings.

The ingredients for Roasted Cauliflower and Onion Soup are:

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

Here is how you make Roasted Cauliflower and Onion Soup:

Preheat Oven to 450 degreesChop Cauliflower and Onion into 1 inch pieces.Toss with oil and seasoningsArrange on Baking SheetRoast in hot oven for 20 minutesRemove and toss againReturn 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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user LINDACRH.

The nutritional information for Roasted Cauliflower and Onion Soup is:

• 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

The dietary needs meet for Roasted Cauliflower and Onion Soup is Low Carb