Low Fat Creamy Cauliflower Soup

Indulge in the velvety goodness of Low Fat Creamy Cauliflower Soup, a comforting and guilt-free dish perfect for any season! This wholesome recipe blends tender cauliflower, aromatic garlic, and savory onions into a silky purée, elevated with a hint of nutmeg for subtle warmth. Made with unsweetened almond milk and a splash of olive oil, it's a lighter alternative to traditional creamy soups without sacrificing flavor. Ready in just 45 minutes, this vegan-friendly soup is easy to prepare and packed with nutrients, making it an excellent option for a quick weeknight dinner or meal prep. Garnish with fresh chives for a pop of color and added flavor, and serve piping hot for the ultimate cozy experience. Whether you're following a low-fat diet or simply looking for a nutritious crowd-pleaser, this creamy cauliflower soup is sure to become a favorite in your kitchen!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large head Cauliflower
• 1 tablespoon Olive oil
• 1 medium, chopped Onion
• 3 cloves, minced Garlic
• 4 cups Vegetable broth
• 1 cup, unsweetened Almond milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Nutmeg
• 2 tablespoons, chopped (optional for garnish) Chives

Directions

Step 1

Start by prepping the cauliflower: remove the leaves and cut the cauliflower head into small florets. Rinse under cold water and set aside.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.

Step 3

Add the minced garlic to the onions and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.

Step 4

Add the cauliflower florets to the pot with the onions and garlic. Stir well to combine, allowing the cauliflower to cook for 3-4 minutes until it starts to soften slightly.

Step 5

Pour the vegetable broth into the pot, ensuring all the cauliflower is submerged. Increase the heat to high and bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the cauliflower is very tender.

Step 7

Remove the pot from the heat and allow it to cool slightly. Using an immersion blender, purée the soup until it is smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, blending until smooth and then returning it to the pot.

Step 8

Stir in the unsweetened almond milk, salt, black pepper, and nutmeg into the blended soup. Adjust seasoning as necessary to taste.

Step 9

Reheat the soup over low heat if needed, making sure it doesn't boil.

Step 10

Ladle the soup into bowls and garnish with chopped chives if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2166.7g)

Amount per serving	% Daily Value*
Calories	881.0

Total Fat 28.0g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 5.1g
Cholesterol 0mg	0%
Sodium 5956.8mg	0%
Total Carbohydrate 136.3g	0%
Dietary Fiber 31.2g	0%
Total Sugars 54.1g
Protein 37.0g	0%

Vitamin D 78.1IU	0%
Calcium 768.9mg	0%
Iron 9.8mg	0%
Potassium 4572.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.7%

Protein: 15.7%

Carbs: 57.7%