Description
A delicious low-carb soup made with cauliflower that is creamy and satisfying.
Ingredients
Scale
- 1 head cauliflower, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add chopped cauliflower and vegetable broth. Bring to a boil, then reduce to a simmer for about 15-20 minutes.
- Once the cauliflower is tender, use an immersion blender to purée the soup until smooth.
- Stir in heavy cream, salt, pepper, onion powder, and nutmeg.
- Heat through, then serve garnished with parsley.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- For a thicker soup, reduce the amount of broth used.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg