contains mushroomscontains tree nutscontains almonds

Ingredients
for
servings

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Preparation

  1. Serving size: 1 soup plate full, sufficient as a starter
  1. In a small pot, bring the almond milk with the salt and cauliflower florets to a boil and simmer for about 15 minutes or until the cauliflower is soft. The smaller you cut your florets, the faster the cauliflower will cook.
  2. While the cauliflower is boiling, chop the onions and mushrooms.
  3. Heat the olive oil in a pan and roast the onions and mushrooms together with the thyme.
  4. Once the cauliflower is soft, blend it with your method of choice.
  5. Add about 3/4 of the onions and mushrooms to the soup and simmer until the soup thickens to your liking, perhaps 5 minutes.
  6. Season to taste.
  7. Pour the soup into plates and top with the remaining onions and mushrooms.

Nutrition Facts
for
serving

  • Calorie count
    98 kcal
  • % of calories by macros
    Fat36.7 %36 kcal4.1 g
    Net Carbs34.7 %34 kcal8.8 g
    Dietary Fiber7.1 %7 kcal3.4 g
    Protein21.4 %21 kcal5.4 g
  • Approx. WW SmartPoints™
    1.2
  • Cholesterol 0 mg
  • Sodium 485.4 mg
  • Fat 4.1 g
    • Saturated Fat 0.3 g
    • Trans Fat 0 g
  • Carbohydrates 12.2 g
    • Dietary Fiber 3.4 g
    • Total Sugars 4.8 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 5.4 g
  • Calcium 468 mg
  • Iron 1.8 mg
  • Magnesium 40.5 mg
  • Potassium 692.2 mg
  • Zinc 0.8 mg
  • Vitamin A (Retinol Equivalents) 94.1 mcg
  • Vitamin B12 0 mcg
  • Vitamin C 55.7 mg
  • Folate 80.2 mcg
    • Folic Acid 0 mcg