| 5 | 40 | 76 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 2 |
| 1/2 medium head | Cauliflower (roughly chopped) |
| 4 clove(s) | Garlic (smashed) |
| 1 tbsp | Rosemary, fresh (chopped) |
| 3 cup | Vegetable stock/broth |
| 1 medium | Yellow onion (roughly chopped) |
1. Heat about a tablespoon of olive oil in a medium pot. Add the onion and garlic and cook over a medium heat. Add a pinch of salt.
2. Continue to cook the onion and garlic, stirring occasionally, for about 10-12 minutes. When the onions and garlic are soft and starting to brown, add the cauliflower and the rosemary.
3. Turn the heat up just a little bit and cook the veggies for another 3-5 minutes. Add just enough vegetable broth to cover the cauliflower. Bring to a boil and reduce the heat so the broth is simmering.
4. After about 5 minutes, remove the soup from the heat and blend until it is super smooth and creamy looking.
5. Taste for seasoning and serve hot!
Cauliflower
is high in fiber and makes a great carb and grain replacement!
| Vegetables | 3.3 |
