Recipe: Keto & Dairy-Free Cauliflower-Garlic Soup

    submitted by ShopRite Yardley

    Prep: 20 minutes

    Roast/Cook: 55 minutes

    Serves: 8

    4           garlic cloves

    2           medium heads cauliflower, cut into florets

    3           tablespoons olive oil, divided

    2           celery stalks, chopped

    1           small yellow onion, chopped

    2           teaspoons chopped fresh thyme

    1           container (32 ounces) unsalted vegetable stock

    1           medium lemon, juiced (about 1/4 cup)

                  Fresh cracked black pepper and/or thinly sliced green onions for garnish (optional)

    1. Preheat oven to 425°. In large bowl, toss garlic, cauliflower and 2 tablespoons oil; spread on rimmed baking pan and roast 25 minutes or until golden brown, stirring once halfway through roasting.
    2. In large saucepot, heat remaining 1 tablespoon oil over medium-high heat. Add celery and onion; cook and stir 5 minutes or until tender. Add thyme; cook and stir 1 minute or until fragrant. Stir in stock, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and cauliflower mixture; heat to a simmer. Reduce heat to low; cover, cook and stir 20 minutes.
    3. With blender or stick blender, purée soup until smooth. Makes about 8 cups.
    4. Serve soup garnished with pepper and/or green onions, if desired.

    Approximate nutritional values per serving (1 cup): 92 Calories, 5g Fat, 1g Saturated Fat, 0mg Cholesterol, 194mg Sodium, 9g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 3g Protein

    Chef Tip(s): If soup is too thick to blend smooth, add up to 1 cup of water.

    Keywords: Dietary Needs: Dairy-Free, Gluten-Free, Keto, Kosher, Low Carb, Vegan, Vegetarian

    Dish Type: Soups

    Main Ingredient: Vegetables

    Region: American

    Seasonal: Autumn, Winter

    Holidays & Occasions: Christmas, New Year’s Celebration, Thanksgiving

    Other: Hot Soups

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