Recipe By HeatherRigby
Rating
Published Dec 10th
Prep 10m Cook 30m Additional 25m Ready In 65m
Servings 6 servings Calories 159.1

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

Recipe Ingredients

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

Cooking Directions

  1. 1 Place cauliflower florets into a bowl of lightly salted water and soak for 20 minutes.
  2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. 3 Broil in the preheated oven until brown on top, 20 to 30 minutes.
  4. 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.
  5. 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.

Nutrition Facts

  • Calories 159.1
  • Carbohydrate 9.4 g
  • Cholesterol 4 mg
  • Fat 12.5 g
  • Fiber 3.1 g
  • Protein 4 g
  • Saturated Fat 1.9 g
  • Sodium 865 mg
  • Sugar 3.5 g

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Reviews

  1. Very tasty and just what I was looking for in a low carb soup. I substituted almonds for cashews since I was out. I also used the air fryer to brown the cauliflower for 20 minutes.
  2. 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
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