Keto Roasted Cauliflower Soup

Phase 4, 5, and Beyond
  • 4 cups cauliflower florets
  • 1 sweet onion chopped
  • 5 cloves garlic minced
  • 2 tbsp Olive Oil
  • Pink Salt + Black Pepper (optional red pepper for kick)
  • 4 cups organic chicken stock
  • ½ cup heavy cream
  • Chopped chives or favorite herbs parsley, green onion, or dill
  • Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper.
  • Spread the cauliflower florets, chopped onion and cloves of garlic in an even layer on the rimmed baking sheet. Drizzle with olive oil, and season with pink salt + black pepper.
  • Roast for about 45 minutes, until the cauliflower + onion is golden brown and caramelized.
  • Transfer the roasted veggies to your high-speed blender, along with 2 cups of bone broth. Blend over medium high speed until smooth, about 60-90 seconds.
  • Pour the pureed cauliflower into your soup pot, over medium heat. Add in the heavy cream, then thin to your desired consistency with bone broth. I usually use 4 cups in total (including the 2 cups I already had in the blender).
  • Allow warm through.
  • Serve warm, topped with chives (or other favorite fresh herbs) and black pepper.
  • Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.

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