Skip to content

Roasted Cauliflower White Cheddar Soup

Yield:

6 servings

Per serving:

1-ounce protein 2 ½ vegetables (will need ½ more servings) 3 condiments 2 healthy fats (need to use the leanest meats with this)

Ingredients

  • 1 large head cauliflower (2 ½ lbs) cored and chopped into small, bite-size pieces
  • 2 Tbsp olive oil
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 cup finely chopped green spring onion
  • 3 tbsp almond flour
  • 1 (14 oz) can low-sodium chicken broth
  • ½ cup low fat plain greek yogurt
  • 1 tsp dried parsley or 1 tbsp chopped fresh
  • ¼ tsp (slightly heaping) dried thyme or 1 tsp chopped fresh
  • 1 bay leaf
  • 1 pct Stevia or Splenda
  • 4 oz shredded sharp white cheddar cheese, shredded
  • 1 oz finely grated parmesan cheese

Directions

  1. Preheat oven to 425 degrees. Place cauliflower on a 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 the preheated oven until golden, about 25 minutes. Remove from oven and set aside

  2. 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 minute, adding in garlic during the 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 the pot. Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm.

Roasted Cauliflower White Cheddar Soup