Roasted Cauliflower Soup with Walnuts
Ingredients
- 2 (12-oz) pkg cauliflower florets
- 1 onion, cut into wedges
- 3 Tbsp olive oil
- ½ tsp salt
- ½ cup chopped walnuts
- 3 Tbsp chopped fresh parsley
- 1 Tbsp lemon zest
- 2 cups low-sodium chicken broth
Instructions
- Preheat oven to 450°F. Toss together cauliflower, onion, oil, and salt on a large baking sheet; spread in a single layer. Bake 30 minutes.
- Meanwhile, toast nuts in a dry skillet over medium-high heat 2 to 3 minutes or until fragrant. Combine nuts, parsley, and lemon zest.
- 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 nut mixture.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
237
|
237
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 7 | 7 |
| Carb (g) | 11 | 11 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 379 | 379 |
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