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Roasted Cauliflower Soup
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Servings
4
people
Ingredients
1
head
cauliflower
4
tablespoons
coconut oil
1
teaspoon
sea salt
1/2
cup
water
1
small
onion
diced, omit for IC
3
cloves
garlic
minced
4
cups
chicken broth
Equipment
bakeware
cookware
blender
Instructions
Preheat the oven to 350F.
In a baking dish, place the entire head of cauliflower and cover with half of the fat, salt, and water. Bake for 1 1/2 hours.
In a large pot, cook the onion and garlic in the remaining fat until tender.
Chop the cauliflower and add to the pot with the broth.
Simmer 10 minutes, then puree and serve.
Nutrition
Calories:
197
kcal
|
Carbohydrates:
12
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
1293
mg
|
Potassium:
500
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
50
IU
|
Vitamin C:
94.9
mg
|
Calcium:
50
mg
|
Iron:
0.9
mg