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
- Diet Quality Score = 49%
- Satiety Index Score = 31%
- Protein % = 14%
- P:E ratio = 0.3
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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