• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

Simply the tastiest Keto Cauliflower Soup by miles! Many low carb cauliflower soup recipes are loaded with cream and whilst they taste nice, I prefer a healthier and lighter version without cream that’s still incredibly flavoursome.
Prep Time
10 mins
Cook Time
43 mins
Total Time
36 mins
Course
Main Course
Cuisine
British
Servings
4
Calories
267 kcal

INGREDIENTS

1x
2x
3x
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1 cauliflower 500g / 1.1 lb of florets
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4 tbsp butter melted or olive oil for DF (55g)
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4 garlic cloves
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1 small yellow onion wedges (70g)
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2 celery sticks cut into 1 inch chunks (80g)
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5 cup chicken or vegetable stock 1.2 litres
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1 tsp salt or to taste
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1/3 tsp black pepper or to taste
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1 tbsp olive oil
INSTRUCTIONS

Preheat the oven to 400F / 200C / 180C fan.
Place the cauliflower florets on a baking tray with the onion wedges, celery and garlic. Toss in 4 tbsp butter and season.
Roast for 30 minutes until soft, turning once during cooking.
Discard the garlic skins and add everything in the tray to a soup pan, along with the stock. Bring to the boil then reduce to a medium / low simmer and cook for 15 – 20 minutes.
Transfer the soup to a blender and blitz until smooth. You may need to do this in two parts! Option to use a stick blender if you prefer. Using a blender makes it much creamier though without needing to add cream. Adjust the seasoning to taste.
Ladle into bowls and serve with sprinkling of parmesan, a drizzle of olive oil and optional chopped chives.
Serves 4 (makes 5 cups) – 1 1/4 cups per serve
Net Carbs: 4.7g per portion.
Storage: Tupperware in the fridge for up to 3 days or freezer for 3 months.
Optional extras to increase the fat content:
plus 1/3 cup cream cheese
or 1/3 cup heavy cream (and reduce stock by 1/3 cup)
for a vegan keto cauliflower soup, use vegetable stock, olive oil and optional 1/3 cup coconut cream.
NUTRITION
Serving: 300ml
Calories: 267kcal
Protein: 10.2g
Fat: 22.5g
Fiber: 3.6g
Sugar: 3.8g