Atkins Soup Recipes

Ingredients:

1 head cauliflower, 1/4' slices
6 tbsp olive oil, divided
1/2 tsp salt
1/4 tsp black pepper
1 package slivered almonds, divided
1 medium onion, chopped
6 cup reduced-sodium chicken broth
1 cup heavy cream

Instructions:

Roasting cauliflower brings out its sweetness and imparts a nutty
undertone, which is picked up by the almonds. This rich, ivory-colored soup
makes an elegant start to any meal.

1. Heat oven to 450°F. Toss cauliflower floret slices with 3 tablespoons
olive oil, salt and pepper. Arrange in single layer on 2 baking sheets.
Roast 45 minutes, until browned. Turn once or twice during cooking time.

2. Remove cauliflower from oven. Reduce oven temperature to 350°F. Arrange
2 tablespoons of almonds on a baking sheet and bake 5 minutes, until
lightly browned; set aside.

3. Heat remaining 3 tablespoons of olive oil in a large pot over medium
heat. Add onion and cook 5 minutes, until translucent. Add remaining
almonds and cook, stirring, until lightly browned, about 5 minutes.

4. Add chicken broth and roasted cauliflower. Bring to a boil, reduce heat
to low and simmer 20 minutes.

5. In a food processor fitted with a steel blade (or in a blender), puree
soup in batches. Return pureed soup to pot. Stir in cream and 1 cup water.
Cook on low a few minutes, just to heat through. To serve, divide soup in
bowls and garnish with toasted almonds.

Servings: 8

Prep time: 20 minutes

Bake/Cook time: 1 h 25 min

Carbohydrates: 11 grams

Net Carbs: 5.5 grams

Fiber: 4.5 grams

Protein: 10 grams

Fat: 37 grams

Calories: 406

Servings: 1