No-Cream Creamy Cauliflower Soup
Ingredients
- 1/2 cauliflower head
- 1 large potato
- 1 small red onion
- 1 whole garlic bulb
- 2 tablespoons avocado oil
- 1 tablespoon Italian seasonings
- 1 teaspoon smoked paprika
- 3/4 cup roasted walnuts
- 1 cup or more water or vegetable broth
Garnishes
- fresh coriander
- seeds
Preparation
Preheat the oven to 180°C and line a baking tray with parchment paper.
Arrange the cauliflower florets, potatoes, and onions on the prepared baking tray.
Peel and discard the papery outer layers of the whole garlic bulb and cut 1/4 from the top of the cloves.
Add the garlic to the tray with the rest of the vegetables.
Drizzle everything with oil and sprinkle with spices.
Bake in the oven for 30-40 minutes or until the vegetables are tender and the garlic is soft.
Add all the vegetables to a blender with the walnuts, water or vegetable stock, and puree until creamy.
Add more stock or water if the soup is too thick.
Garnish with fresh coriander and seeds, then serve and enjoy right away.
Notes
This soup is low in calories and carbohydrates but high in essential vitamins, minerals, and fiber.
It is perfect for meal prepping lunches for the week ahead.
