Fall is in the air for many of my friends and soup sounds good to sip in the cooler weather. This roasted cauliflower soup tastes so similar to potato soup; even the mouth feel is similar.  It’s great!! I loved it. Try it and see if you agree.

1 medium head cauliflower, cut into chunks
1 large onion, cut into chunks
3 garlic cloves, peeled (4 if small)
1/4 cup olive oil (60 mL)
4 cups homemade Chicken Stock, page 56, Low-Carbing Among Friends, Vol. 2
1/2 tsp salt (2 mL)
1/2 tsp No Salt® (2 mL)
1 cup coconut water, OR water (250 mL)
1 cup half and half, OR heavy cream (use if using water instead of coconut water) (250 mL)
1 cup water (250 mL)
Black pepper, to taste

Preheat oven to 450°F (230°C).  In medium bowl, toss cauliflower, onion and garlic with oil.  Place on roasting pan and roast 30 minutes, or until turning golden.  Turn veggies over after 15 minutes and continue roasting.  In saucepan in Chicken Stock, page 56 of Low-Carbing Among Friends, Volume-2, combine cauliflower (reserve a few tiny florets for garnish), onion, garlic, salt and No Salt® and bring to a boil.  Reduce heat and simmer until cauliflower is very tender.  In blender, blend soup in batches.  Hold the lid down and be careful as the liquid is very hot.  Return to saucepan, and add 1 cup (250 mL) coconut water, OR water, half and half, OR heavy cream, remaining water and black pepper to taste.  Heat soup over moderate heat just until heated through and serve.

Helpful Hint:  Coconut water is the part of the coconut milk that is not creamy.  The creamy part can have other uses.  If desired, add one capsule of glucomannan powder to one of the batches of soup being blended.

Yield:  6 servings
1 serving
221.6 calories
3.5 g protein
19.8 g fat
7.6 g carbs