Easy and delicious, low-carb, no-dairy, cauliflower soup. Hit that thing with some hot sauce, if you like.

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
25 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

  • 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.

  • 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.

Nutrition Facts

159 calories; protein 4g; carbohydrates 9.4g; fat 12.5g; cholesterol 4mg; sodium 865mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/07/2020
This was wonderful. I used almond butter instead of tahini... had that in cupboard. Never have used nuts as a thickener before... I really like this. I didnt need to ad any salt but I did add rainbow pepper. Next time I will try it with hot sauce Read More
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