Low-Carb Roasted Cauliflower Soup

Roasted cauliflower, cashews, and tahini star in this easy low-carb soup that's so delicious, you won't believe you're on a diet.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 159 Calories

Ingredients

• salt and ground black pepper to taste
• 4 cups chicken broth
• 1 small onion, diced
• 1 medium head cauliflower, cut into florets
• 1 tablespoon tahini
• 3 tablespoons extra-virgin olive oil, divided
• ¼ cup raw cashews
• ¼ avocado
• 2 cloves garlic, sliced, or more to taste
• 1 sprig fresh rosemary, leaves removed and chopped

Recipe Instructions

Step 1

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

Step 2

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

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.