Creamy Cauliflower Garlic Soup

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Makes 5 servings

 

2 tablespoons pecan oil

4 cups water

1 small onion

1 pound chives

1 teaspoon cumin powder

1 medium head cauliflower

1 tablespoon cayenne pepper (optional)

1 fresh lemon yields lemon juice

 

Heat pecan oil and water in a big pot. Add chopped onion and sweat on low heat until soft. Add chives and cumin powder; saute for 2-3 minutes.

Add cauliflower florets; bring to boil. Simmer on low heat for 30 minutes until vegetables soften. Remove from heat.

Once the mixture is cool enough to handle, puree in blender. Season with pepper and lemon juice.

Per serving: 115 calories, 7 grams fat, 1 gram saturated fat, 47 mg sodium, 12 grams carbohydrate, 5 grams fiber, 5 grams sugar, 5.5 grams protein.

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