This tasty soup is the perfect side for cold, rainy days, or just for enjoying during soup season! It is loaded with vegetables, packed with nutrients, and low in calories- so you can satisfy your cravings without throwing off your macros!
1 small head of garlic
4 cups cauliflower florets
1 onion, diced
2 tbsp avocado oil
Salt & Pepper
6 cups vegetable stock
1 sprig rosemary
1 sprig thyme
Preheat the oven to 400 degrees. Chop off the top of the head of garlic so the cloves are visible.
Place the head of garlic, cauliflower florets, and onion onto a baking sheet. Drizzle with the olive oil, and be sure to mix to coat thoroughly. Sprinkle salt and pepper over the entire sheet of veggies.
Then wrap the head of garlic in tin foil tightly, and place back on the baking sheet. Place the sheet in the over and cook for 30 minutes.
Let cool, then squeeze out the roasted garlic cloves.
Next, place a large stockpot over medium heat, and add the vegetable stock, rosemary, and thyme. Bring to a boil, then simmer for about 5 minutes.
Stir in the roasted vegetables, and bring to a boil again. Once boiling, turn down the heat and cover, simmering for 10 more minutes. Remove the herb sprigs.
Using an immersion blender, puree until smooth, and enjoy!
Nutrition Facts per 1/2 of recipe: 291 calories, 14.5g fat, 34g carbs, 6g protein