Creamy Cauliflower Soup Without Cream
Ingredients
- 1/2 cauliflower head
- 1 large potato
- 1 small red onion
- 1 whole garlic bulb
- 2 tablespoons avocado oil
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 3/4 cup roasted walnuts
- 1 cup or more water or vegetable broth
Garnishes
- fresh coriander and seeds
Preparation
Preheat oven to 180C and line a baking tray with parchment paper. Arrange 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 cloves. Add garlic to the tray with the rest of the vegetables. Drizzle everything with oil and sprinkle with spices.
Pop in the oven for 30-40 minutes or until the vegetables are tender and the garlic is soft.
Add all the vegetables into a blender with walnuts, water or vegetable stock and puree into a creamy texture. Add more stock or water if the soup is too thick.
Garnish with fresh coriander and seeds, serve and enjoy right away.
Notes
This soup is low in calories and high in vitamins, minerals, and fiber. It is ideal for meal prepping lunches for the week ahead.
