Creamy Cauliflower Soup
Chef Anthony roasts cauliflower until nutty and golden, then blends it with almond milk for a naturally creamy texture that stays light. The soup is finished with smoked paprika and lemon juice, and topped with toasted pumpkin and sunflower seeds. Rich in protein and fiber, this dish supports GLP-1 nutrition goals while staying light and satisfying.
Nutritional facts
Protein
20g
Carbs
28g
Calories
430kcal
Fat
30g
Ingredients
Extra Virgin Olive Oil, Nutritional Yeast, Vegetable Base, Pumpkin Seeds, Black Pepper, Garlic, Sweet Paprika, Onion, Kosher Salt, Unsweetened Almond Milk, Lemon Juice, Sunflower Seeds, Cauliflower
Contains almonds, soybeans, celery.
Reviews
4.0
Based on 43 reviews
Did not see the pepitas on top.
Kathryn · 01/21/26
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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