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Cauliflower Apple Soup with Roasted Garlic Crostini

Renal Diet Nutrient Analysis

  • Servings per recipe: 12
  • Serving size: 1/12 of recipe

Nutrient Analysis

  • Calories: 82
  • Protein: 3g
  • Carbohydrates: 15g
  • Fibre: 2g
  • Total Fat: 1g
  • Sodium: 124mg
  • Phosphorus: 64mg
  • Potassium: 231mg

Renal and Diabetic Exchanges

Renal exchange: 1 Veg, 1 Starch
Diabetic exchange: 1 Carb choice


1 head cauliflower, chopped into small florets
1 cup yellow onion, diced
1 cup apple, diced
2 cloves garlic, minced
1 teaspoon sage
1 teaspoon thyme
1 teaspoon rosemary
1/2 teaspoon ground black pepper
6 cups chicken stock

1 head of garlic
1 teaspoon olive oil
12 baguette slices


1.  To make the roasted garlic crostini, preheat the oven to 350F.   Slice the tips off the whole garlic head and drizzle with olive oil.   Wrap the garlic in aluminum foil and roast in oven for 30 minutes.   While the garlic is roasting, place baguette slices on a baking sheet.  Toast in oven for approximately 10 minutes.  Once the garlic has finished roasting and has cooled slightly, squeeze out the softened garlic cloves and spread onto the toasted baguette slices.

2.  To make the soup, add the vegetables, dry spices, and chicken stock into a large sauce pan.  Bring soup to a boil.  Reduce heat and simmer for approximately 30 minutes or until the vegetables have softened and the flavours have developed.

3.  With a hand blender, puree the soup until smooth.

4.  Garnish the soup with a roasted garlic crostini and enjoy.

Cauliflower Apple Soup with Roasted Garlic Crostini, 2.9 out of 5 based on 20 ratings