Roasted Garlic Cauliflower Soup

Wheat Free

Creamy roasted garlic and cauliflower come together in this perfectly-spiced, velvety soup. We started with an aromatic base of sautéed shallots and leeks, then sprinkled in harissa powder made from paprika, cayenne, and acerola berry. Dukkah adds a bold level of depth with the tantalizing flavors of coriander, cumin, peanuts, and black pepper, while chickpeas and garbanzo beans give it a  boost of protein for a nourishing, flavorful fill. 

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Nutrition Facts

Protein 10g
20% DV
Carbohydrates 35g
13% DV
Fats 20g
26% DV
Servings:  1,  Serv. Size:  1 bowl (460g),  Amount Per Serving:Calories 350,  Total Fat 20g (26% DV),  Sat. Fat 3.5g (18% DV),  Trans Fat 0g,  Cholest. 0mg (0% DV),  Sodium 870mg (38% DV),  Total Carb. 35g (13% DV),  Fiber 6g (21% DV),  Total Sugars 7g  (Incl. 0g Added Sugars, 0% DV),  Protein 10g (20% DV),  Vit. D(0% DV),  Calcium(8% DV),  Iron(20% DV),  Potas.(15% DV). 


Water, Cauliflower, Cashews, Leeks, Cooked Garbanzo Beans, Garlic, Shallots, Olive Oil, Parsley, Spices, Salt, Carrot, Onion, Peanuts, Potato, Sugar, Acerola Berry, Autolyzed Yeast Extract, Canola Oil, Sumac, Natural Flavoring. 

Contains: Cashews, Peanuts.

How to Enjoy

Microwave: Remove lid, peel corner of film to let steam escape, and microwave on high for 5 minutes. Stir, then heat for an additional 2-4 minutes, or until internal temperature reaches 165° F. Do not microwave lid.
Stovetop: Run cup under warm water to loosen. Empty contents into a small pot and add 2 Tbsp water. Cover and cook over medium heat, stirring occasionally, until internal temperature reaches 165° F.

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