KETO CAULIFLOWER SOUP

EASY

INGREDIENTS

– 4 tbsp Olive Oil – 5 Garlic Cloves – 1 Cauliflower Head – ¼ tsp Salt – ¼ tsp Pepper – 1 Onion – ½ cup Celery – ½ tsp Thyme – 4 cups Broth – 3 oz Cream Cheese SERVING – 1 handful Cheddar – 1 tbsp Heavy Cream

Cut Cauliflower Florets

Cut the cauliflower head into small florets and measure the exact amount required by the recipe. Pour olive oil, salt, and pepper on the florets.

1

Tossing Cauliflower

Tossing the cauliflower in a mixing bowl to cover the florets with olive oil, salt, and pepper.

2

Prepare For Baking

Line a baking sheet with parchment paper. Place the cauliflower in a single-layer on the baking sheet.

3

Bake Cauliflower Florets

Bake the cauliflower florets in an oven preheated to 400°F (200°C) for 20 minutes until fragrant and slightly golden.

4

Cook Onions in Pan

In a large cast-iron pan or non-stick pot, warm 2 tablespoons of olive oil over medium heat. Add diced onions.

5

Adding Celery And Thyme

Add chopped celery and thyme to the cast-iron pan. Use a wooden spoon to stir the ingredients and cook for a  few minutes.

6

Pour Roasted Cauliflower

When the cauliflower florets are roasted, take them out of the oven and add them to the cast-iron pan.

7

Pour Vegetable Broth

Pour the vegetable broth on top of the cauliflower. Bring to a boil and let it simmer for 20 minutes.

8

Add Cream Cheese

After 20 minutes of simmering, add the cream cheese cut into small blocks. Stir with a wooden spoon.

9

Blend The Soup

Use a high-power immersion blender to turn the cauliflower florets into a silky smooth soup.

10

Serve The Soup

Serve the Keto Cauliflower Soup in 8 bowls with a drizzle of heavy cream, grated cheddar, and fresh parsley.

11

KETO CAULIFLOWER SOUP

NET CARBS FAT PROTEIN

5.9 grams

9.8 grams

2.7 grams

SERVINGS

TIME

Serving: 1 Bowl Makes: 8 Bowls

Prep: 10 Minutes Cook: 40 Minutes

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