Low-Carb Roasted Cauliflower Soup Recipe

Name: Low-Carb Roasted Cauliflower Soup Recipe
Cuisine: Western

Features:

Cuisine:

Western

Directions

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

Methods :

Step 1

Place cauliflower florets into a bowl of lightly salted water and soak for 20 minutes.

Step 2

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 3

Broil in the preheated oven until brown on top, 20 to 30 minutes.

Step 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.

Step 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.