The Paleo Kitchen - Juli and George
page 129
preheat oven to 450. line a rimmed baking sheet with parchment paper.
place the cauliflower in a large bowl, drizzle with 2 tablespoons of the coconut oil and sprinkle in the salt. toss to coat.
Arrange the cauliflower in a single layer on the prepared baking sheet. bake for 40 minutes, or until tender and browned, stirring once after 25 minutes.
heat the remaining 2 tablespoons of coconut oil in a dutch oven over medium heat. add the onion and garlic, and sautee for 5 minutes, stirring occasionally. add the cauliflower, broth, and water and bring to a boil.
Reduce the heat to low and simmer for 20 minutes, stirring occasionally. remove from the heat and stir in the coconut milk and salt and add pepper to taste. using an immersion blender, puree the soup until smooth. serve in soup bowls and garnish with the pecans and red peppers. if desired, finish the soup with dots of olive oil on top.
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Serving Size: 1 Serving (745g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1257 | ||
Calories from Fat: 875 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.2g | 130 % | |
Saturated Fat 46.1g | 231 % | |
Monounsaturated Fat 29g | ||
Polyunsanturated Fat 14.7g | ||
Cholesterol 306.7mg | 94 % | |
Sodium 343.8mg | 12 % | |
Potassium 1459.6mg | 38 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 11.1g | ||
Protein 81.3g | 116 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1257
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