Roasted Cauliflower Soup with Walnuts
Kale Salad with Bacon
Ingredients
- 2 (12-oz) pkg cauliflower florets
- 2 onions, cut into wedges
- 3 Tbsp olive oil
- ½ cup chopped walnuts, toasted
- 3 Tbsp chopped fresh parsley
- 1 Tbsp grated lemon rind
- 2 cups organic vegetable broth
Instructions
- Preheat oven to 450°F.
- Toss together cauliflower, onion and oil on a baking sheet. Bake 30 minutes.
- Combine nuts, parsley and lemon rind.
- Process cauliflower mixture, in batches, with broth in a food processor; add water to thin to desired consistency, if desired.
- Divide soup among 4 bowls; top with walnut mixture.
Side Dish Ingredients
- 1 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp honey
- ¼ tsp salt
- ½ tsp pepper
- 3 Tbsp extra virgin olive oil
- 1 (5-oz) pkg baby kale
- 8 slices center-cut bacon, cooked and crumbled
Side Dish Instructions
- Combine vinegar, mustard, honey, salt and pepper in a large bowl, whisking until blended. Gradually whisk in oil.
- Place kale in a serving bowl; drizzle with dressing, and toss to coat. Sprinkle with bacon.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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