Low Carb Creamy Cauliflower Soup
Indulge in a bowl of velvety, low carb creamy cauliflower soup, a comforting dish that's both nourishing and guilt-free. This gluten-free recipe combines the earthy flavors of fresh cauliflower, fragrant garlic, and a touch of nutmeg for a subtly spiced, luxurious finish. Simmered with rich chicken or vegetable broth and blended to silky perfection, the soup is elevated with a splash of heavy cream for that irresistible creamy texture. Ready in just 45 minutes, this cozy meal is perfect for a quick weeknight dinner or a light lunch, and it’s ideal for those following a low-carb or keto lifestyle. Garnished with vibrant chives, it’s as pleasing to the eye as it is to the palate. Warm, satisfying, and packed with flavor, this creamy cauliflower soup is a must-try for lovers of healthy comfort food.
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Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 2 tablespoons Chopped chives, for garnish
Directions
Step 1
Begin by removing the outer leaves from the cauliflower and chopping it into small florets. Rinse them thoroughly under cold water and set aside.
Step 2
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.
Step 3
Add the minced garlic to the pot and sauté for another minute, being careful not to let it burn.
Step 4
Introduce the cauliflower florets to the pot, stirring them to coat with the onion and garlic mixture.
Step 5
Pour in the chicken or vegetable broth, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for about 20 minutes or until the cauliflower is tender.
Step 6
Remove the pot from heat and let it cool slightly. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a blender and blend in batches.
Step 7
Return the pureed soup to the pot and place it over low heat. Stir in the heavy cream, salt, black pepper, and nutmeg. Mix well to combine all the flavors.
Step 8
Allow the soup to simmer for an additional 5 minutes, stirring occasionally.
Step 9
Taste and adjust seasonings if necessary.
Step 10
Serve hot, garnished with chopped chives for an extra burst of flavor and color.
Nutrition Facts
| Serving size | (1994.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1352.8 |
| Total Fat 112.2g | 0% |
| Saturated Fat 53.7g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 240mg | 0% |
| Sodium 5618.3mg | 0% |
| Total Carbohydrate 54.3g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 21.0g | |
| Protein 20.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 230.8mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 2323.4mg | 0% |
Source of Calories