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Low Carb Roasted Cauliflower and Cheddar Soup Recipe
Prep Time
10 minutes
Total Time
60 minutes
Yield
5
servings
Ingredients
- 1 cup onion (roughly chopped)
- 1 leek (washed and roughly chopped)
- 1 head cauliflower (broken into florets)
- 6 garlic cloves
- 3 tablespoons coconut oil (melted)
- 4 cups chicken stock (or vegetable broth)
- 1¾ cup cheddar cheese (shredded)
Nutrition Info Per Serving
Serving Size
1 cup
Carbohydrates
13
g
Protein
15
g
Fat
23
g
Calories
312
Roasted Cauliflower and Cheddar Soup combines tender cauliflower with the richness of cheddar for a comforting low-carb option. With just 13 grams of carbs per serving, this soup is perfect for a weeknight dinner or meal prep. The simple process of roasting the veggies brings out their natural sweetness, making it an excellent choice for anyone looking to embrace low-carb eating and support their metabolic health.
Instructions
- Preheat the oven to 350°F.
- In a roasting tray, toss the onion, leeks, cauliflower and garlic in the melted coconut oil.
- Season with salt and pepper and roast until soft, about 45 minutes. Give it a toss every now and then while roasting.
- Scrape the ingredients into a bowl and add the chicken (or vegetable) stock and cheese. Blend until smooth. Add extra seasoning if needed.
- If the soup cools too much during blending, reheat gently.
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