Low Carb Cauliflower Soup
Creamy and flavorful, this low-carb soup is perfect for a light and healthy lunch.
Creamy and flavorful, this low-carb soup is perfect for a light and healthy lunch.
- Carbohydrate 10.567237 g
- Cholesterol 9.3745 mg
- Fat 2.655392 g
- Fiber 1.27418000155091 g
- Protein 1.379419 g
- Saturated Fat 1.6264885 g
- Serving Size 1 1 Serving (604g)
- Sodium 2190.1301 mg
- Sugar 9.29305699844909 g
- Trans Fat 0.1574565 g
- Calories 68 calories
Step-by-step
- Cut up cauliflower into medium (about 1 - 1 1/2 inch) chunks. Don't forget that the center core (except the very bottom) is edible also.
- Place in saucepan with the vegetable broth.
- Cook the cauliflower until very tender (about 15 minutes) then move the broth and cauliflower to a food processor or (in smaller batches) a blender. Be sure to place a towel over the top of the blender. That way you won't get a bath in scalding hot broth if the top comes off while blending the hot liquid.
- Pulse briefly to get things broken up then add the tumeric to give it a rich yellow color. Pulse a few more times and sprinkle in the potato flakes. These give the soup a smoother texture as the cauliflower can be a bit "grainy".
- Mix in the cream and possibly a bit more broth to adjust the thickness. Blend once more and season with salt & pepper.
- Stir in spinach just prior to serving and garnish with a few shreds on top.
This low-carb cauliflower soup is a delicious and healthy way to warm up on a cold day. It's creamy and flavorful, and it's packed with nutrients. Plus, it's easy to make and can be tailored to your own taste preferences.
If you're looking for a light and healthy lunch or dinner, this soup is a great option. It's also perfect for meal prep, as it can be made ahead of time and reheated when you're ready to eat.
