Roasted Cauliflower White Cheddar Soup

Name: Roasted Cauliflower White Cheddar Soup
Cuisine: American
Ingredients: 6 1/2 cups (22.88 oz) cauliflower cored and chopped into small, bite size pieces (13 greens); 1 cup (3.52 oz) finely chopped green spring onion (2 greens); 4 oz shredded sharp white cheddar cheese, shredded (1 lean); 6 oz low fat plain greek yogurt (1/2 lean); 1 Tbsp olive oil (3 healthy fats); 2 tsp olive oil (2 healthy fats); 1.5 tbsp almond flour (1 healthy fats); ¼ tsp salt (1 condiment); 1/4 tsp freshly ground black pepper (1/2 condiment); 1 (14 oz) can low-sodium chicken broth (1 condiment); 1 tbsp chopped fresh (1/4 condiment) ¼ tsp dried thyme (1/4; 1 tsp dried bay leaf (1 condiment); 1 pkt Stevia or Splenda (1 condiment); 1 tbsp finely grated parmesan cheese (1 condiment)

1 step

Ingredients Makes 6 servings Per serving: 1/4 lean, 2 ½ vegetables (will need ½ more servings), 3 condiments, 1 healthy fats

Updated at: Fri, 06 Oct 2023 23:22:46 GMT

Ingredients

6 servings

6 ½ cupscauliflower

cored and chopped into small, bite size pieces, 13 greens

1 cupgreen spring onion

finely chopped, 2 greens

4 ozsharp white cheddar cheese

shredded, shredded, 1 lean

6 ozlow fat plain greek yogurt

1/2 lean

1 Tbspolive oil

3 healthy fats

2 tspolive oil

2 healthy fats

1 ½ Tbspalmond flour

1 healthy fats

¼ tspsalt

¼ tspblack pepper

freshly ground condiment

1 x 14 ozcan low-sodium chicken broth

¼ tspdried thyme

1 tspdried bay leaf

1 pktStevia

or Splenda, 1 condiment

1 Tbspparmesan cheese

finely grated

Instructions

Step 1

Directions: Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper. Bake in preheated oven until golden, about 25 minutes. Remove from oven and set aside In a large pot, melt butter over medium heat. Add in onion and sauté until tender, about 4-5 minutes. Add in flour and cook, stirring constantly 1 ½ minutes, adding in garlic during last 30 seconds of cooking. While whisking, slowly pour in yogurt followed by chicken broth. Add in parsley, thyme, bay leaf, Stevia, and roasted cauliflower. Bring to a boil, stirring constantly, then reduce heat to low. Puree 3 cups of the soup in a blender and return to soup in pot. Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm.

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