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ROASTED CAULIFLOWER AND ALMOND CREAM SOUP

Servings: 8
Prep time: 0:20:00
Bake/Cook time: 1:25:00

Calories: 378
Fat: 33 grams
Protein: 10 grams
Carbohydrates: 12 grams
Fiber: 5 grams
Net Carbs: 7 grams
1 medium head cauliflower, broken into 2 florets (about 5
cups)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 medium onion, chopped (about 1/2 cup)
3 cans (14.5 ounces each) cups reduced-sodium chicken
broth
1 package (8 ounces) slivered almonds, toasted, 4
tablespoons reserved for garnish
1 cup heavy cream
1. Preheat oven to 450F. Toss cauliflower with oil, salt and
pepper. Arrange on a baking sheet and roast 35 to 40
minutes, until browned, turning once during cooking
time. Remove cauliflower from oven and set aside.
2. Heat butter in a large pot with lid over medium heat. Add
onion and cook 5 minutes, until translucent. Add chicken
broth, almonds and roasted cauliflower. Bring to a boil,
reduce heat to low, cover and simmer 20 minutes.
3. In a food processor or blender, puree soup in batches
until smooth (texture will remain a bit grainy). Return
pureed soup to pot over low heat. Stir in cream and
cook just to heat through. Season with salt and pepper
to taste and garnish with reserved toasted almonds.
Roasting cauliflower brings out its sweetness and imparts a
nutty undertone, which is enhanced by the almonds. This rich,
ivory-colored soup makes an elegant start to any meal.

Atkins - Roasted Cauliflower and Almond Cream Soup

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