Low Carb Cauliflower Soup
Creamy and flavorful, this low-carb soup is perfect for a light and healthy lunch.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 10
low sugar
diabetic
vegetarian
low carb
low fat
kid friendly
soup
american
cauliflower
lunch
summer
comforting
lunch
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup heavy cream
- 1 pound cauliflower one head
- 2 cups vegetable broth as required
- 1 cup milk i used 2%
- 1/4 teaspoon tumeric
- 1/4 cup potato flakes
- 1/4 teaspoon salt to taste
- 1/2 teaspoon black pepper to taste
- 1/2 cup spinach chopped fine
- 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
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.
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.
