Roast Cauliflower & Garlic Soup

This sumptuous low-carb soup will wow your guests or warm your family on a cold winter’s evening.  

The cauliflower provides plenty of choline, copper, potassium and vitamins B5, B6 and C.

Scorecard

Macros 

One serving provides 270 calories, 10 g of protein, 22 g of fat, and 8 g of net carbs.

Micros  

The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  

Ingredients 

SERVES 4

  • 1 head of cauliflower 
  • 1 head of garlic
  • 1 onion, diced
  • 1 tbsp of olive oil or butter
  • 500 mL or 2 cups of chicken bone broth
  • Salt and freshly ground black pepper (omit pepper for AIP)
  • 4 slices prosciutto (optional)
  • Truffle oil for drizzling (optional)

Directions 

  • Preheat the oven to 180°C/360°F.
  • Wrap the whole head (skin and all) of the garlic in foil and roast for 20 min; let cool. 
  • Chop cauliflower into florets and put it in a baking tray.  Drizzle in olive oil. Add salt and pepper and roast for 20 min. Turn after 10 min.
  • Heat a large pot to medium heat, add olive oil, and saute diced onion until soft.
  • Pour in chicken broth and add roasted cauliflower. 
  • Squeeze out the roasted garlic from its skin and add to the soup. Turn down the heat and let simmer on low heat for 20 minutes.
  • Turn the heat off and use a stick blender to blend to soup consistency. 
  • Put a small pan on medium heat and dry-fry prosciutto until crisp.
  • Ladle soup into bowls, top with crispy prosciutto, and drizzle with truffle oil.

More

  • Want more amazing recipes like this that focus on satiety (feeling fuller for longer with less calories/energy) and the critical nutrients you’re probably missing? Check out our NutriBooster recipe books (including free recipe samples).
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