Roasted Cauliflower Soup (serves 4)

1 large head organic cauliflower (approx 6” diameter) about 1lb and 5 oz


3 T expeller pressed coconut oil, melted

½ tspn salt (or to taste)

4 cups homemade chicken stock

3 oz sharp cheddar cheese

1 T grated parmesan cheese

Salt and pepper to taste

Topping:

2 slices (15g pre-cooked weight) bacon, pan fried until crisp

¼ cup chopped green onion

Sour cream (optional)

1. Chop cauliflower into small florets, approx 2-3” wide and spread out in a large 13 x 9” large baking dish

2. Melt coconut oil and pour over cauliflower. Sprinkle with salt

3. Roast cauliflower in the middle of a hot oven at 400 degrees F for 25-30 minutes or until browned and tender.

4. Heat chicken stock in a large saucepan over medium- high heat. When hot remove from heat.

5. Add cauliflower and any pan drippings to chicken stock in the pot and using a stick blender carefully puree mixture

until smooth.

6. Return saucepan to the stove and reheat until piping hot, but not boiling

7. Add grated cheeses and stir to melt

8. Taste and season with salt and black pepper

9. Serve sprinkled with crumbled bacon and chopped green onion. A dollop of sour cream is also great on this soup.

Each serving without topping contains:

243 calories (20.5g fat, 8g carbs 3.7g fiber: total 4.3g net carbs) and 14.7g protein.

Each serving with bacon and green onion topping:

262 calories (22g fat, 4.4 net carbs and 15.7g protein)