A super satisfying recipe
That is almost vegan but most definitely low carb, low calories, vegetarian, and doesn’t make you feel like you’re having to sacrifice taste for health! Look it’s all about knowing what to do with what vegetables and fruits to make it more fun and not the boring steamed/roasted veggies. Although sometimes a good roasted vegetable is what the soul needs…right now a Truffle Cauliflower and Broccoli Soup is what you need! Also, then aromas that the roasted veggies will make in your home will sure make everyone wonder what’s cooking for dinner!
Ingredients:
Ingredients you’ll need:
1 Garlic Clove sliced in half
1 Whole White onion sliced in half
1 Whole head of Cauliflower diced
2-3 Carrots Diced
Olive Oil
Salt and Pepper
1/4C Heavy Cream/Buttermilk (less fat)
1 Container of Chicken broth/bone broth of choice
1/4C Cashew Milk
Truffle Oil
Emulsifier/Blender for blending cauliflower, onions, and veggies.
Directions:
First, you’ll want to preheat your oven to 400 degrees and wash and prep all your veggies for roasting!
Diced up your cauliflower, cut your onion and garlic clove in half, cut your carrots in half as well and put in a baking sheet or oven-safe baking dish.
Drizzle a generous amount of olive oil evenly coating all the veggies to roast! Prepare for your senses to be hit with all the warm and comforting aromas!
Place in the oven for 35-40 minutes or until cauliflower, carrots, and onions have softened.
Once they’ve finished, take it out and add it into a pot besides the carrots. Set the carrots aside and use it to garnish!
Add in chicken broth and let simmer on medium for about 10 minutes, then add in your heavy cream , and cashew milk.
Using a handheld immersifier, blend everything in until smooth!
Top with truffle oil and voila!
5/5
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