Roasted Cauliflower White Cheddar Soup

Roasted Cauliflower White Cheddar Soup

Makes 6 servings,
Per serving: 1/4 lean, 2 ½ greens, 3 condiments, 1 healthy fats

Ingredients
6 1/2 cups (22.88 oz) cauliflower cored and chopped into small, bite size pieces (13 greens)
1 cup (3.52 oz) finely chopped green spring onion (2 greens)
4 oz shredded sharp white cheddar cheese, shredded (1 lean)
6 oz low fat plain greek yogurt (1/2 lean)
1 Tbsp olive oil (3 healthy fats)
2 tsp olive oil (2 healthy fats)
1.5 tbsp almond flour (1 healthy fats)
¼ tsp salt (1 condiment)
1/4 tsp freshly ground black pepper (1/2 condiment)
1 (14 oz) can low-sodium chicken broth (1 condiment)
1 tbsp chopped fresh (1/4 condiment)
¼ tsp dried thyme (1/4 condiment)
1 tsp dried bay leaf (1 condiment)
1 pkt Stevia or Splenda (1 condiment)
1 tbsp finely grated parmesan cheese (1 condiment)

Directions:
Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper. Bake in preheated oven until golden, about 25 minutes. Remove from oven and set aside
In a large pot, melt butter over medium heat. Add in onion and sauté until tender, about 4-5 minutes. Add in flour and cook, stirring constantly 1 ½ minutes, adding in garlic during last 30 seconds of cooking. While whisking, slowly pour in yogurt followed by chicken broth. Add in parsley, thyme, bay leaf, Stevia, and roasted cauliflower.
Bring to a boil, stirring constantly, then reduce heat to low. Puree 3 cups of the soup in a blender and return to soup in pot. Remove from heat and stir in sharp white cheddar and Parmesan cheese.
Serve warm