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Sunday Funday: Vegan, Low-Carb Roasted Cauliflower Soup

After having warmed your hearts with sweets and treats over the colder months, the perspective of putting on shorts or a bikini might have become quite scary. Here’s a recipe to help you get rid of those extra curves 🙂Soup

(Pumpkin Soup Bowl by Le living and co is licensed under CC BY 2.0)

I am a firm believer in eating low-carb after 4 p.m. when trying to lose weight: To make things fuzz-free, I like to prepare a big pot of soup whenever I have time, maybe freeze some of it, and thus have my low-carb dinners ready at all times. For this super satisfying and hearty one, you will need:

1 kg of cauliflower

1 onion or 2-3 shalotts

Vegetable stock

the juice of 2-3 lemons

Salt and pepper

(Soy cream, optional)

= 5 servings!

Preheat your oven to 200 °C and cut your cauliflower into small chunks, then put them onto a baking tray lined with grease-proof paper or aluminum foil. Roast in the oven until golden brown on the top: This will add roasting flavour to your soup for extra heartiness.

When the cauliflower is almost done, heat your olive oil in a large pot and fry your finely chopped onions. Add the roasted cauliflower, cover with hot vegetable stock and simmer for 10 to 15 minutes. Blend the soup, season to taste with salt, pepper and lemon juice: This, in my eyes, is the key ingredient in every cauliflower soup, because it will make your soup taste ten times fresher and less earthy! Finally, add a glug of cream if needed, to round off the taste even further.

And voilà, enjoy your roasted cauliflower soup with only 80 kcal and 10 g of carbs per serving!

 

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