Name: Seared Cauliflower and Cashew Soup
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups (856 g) cauliflower florets and trimmed core, in ½-inch pieces; 2 tbsp (27 g) olive oil, for searing the cauliflower; 1 large onion (150 g), chopped; 1 tsp garlic powder (3.1 g); ½ tsp smoked paprika (1.15 g); ½ tsp ground mustard seed (1 g); 3 cups (720 g) low-sodium chicken broth; 1½ oz (42.5 g) raw unsalted cashews; ½ tsp salt (3 g); ½ tsp black pepper (1.15 g); 1 tbsp (15.25 g) lemon juice; 1½ oz (42.5 g) raw pumpkin seeds (about ⅓ cup), for the top; 2 tbsp (7.6 g) chopped parsley, for the top; 1 cup (240 g) water

Ingredients

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8 cups cauliflower florets and trimmed core, in ½-inch pieces
2 tbsp olive oil, for searing the cauliflower
1 large onion, chopped
1 tsp garlic powder
½ tsp smoked paprika
½ tsp ground mustard seed
3 cups low-sodium chicken broth
1½ oz raw unsalted cashews
½ tsp salt
½ tsp black pepper
1 tbsp lemon juice
1½ oz raw pumpkin seeds (about ⅓ cup), for the top
2 tbsp chopped parsley, for the top
1 cup water

Method

Nutrition

Estimated

Per bowl (one quarter of the pot) · serving size 1 of 4

Calories282

Total fat	18.5 g
Saturated fat	3.3 g
Sodium	415 mg
Total carbohydrate	22.0 g
Dietary fiber	6.3 g
Total sugars	6.9 g
Protein	13.6 g

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