Keto cauliflower soup
This easy keto cauliflower soup is a great low carb and gluten-free lunch that’s ready in just 30 minutes and enough to feed a whole family.
Servings: 6 servings
Calories: 246kcal
Equipment
- Stockpot (4qt or 4litters)
Ingredients
- 1 small (50g) yellow onion, diced
- 2 cloves garlic minced
- 1-2 teaspoon chili flakes to your taste
- 2 teaspoon curry powder
- 34 oz (950g) frozen cauliflower
- 4 cup (960g) chicken broth
- 1 cup (230g) heavy cream
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
- Olive oil for frying
Toppings
- Fresh parsley, chopped
- Crispy bacon bits
Instructions
- In a stockpot (4qt or 4litters), add the olive oil and heat over a medium-high heat. Add the onions, garlic, chili flakes, curry powder, and season with salt and black pepper. Cook for 3 minutes, stirring occasionally until the onions have softened.
- Add the frozen cauliflower and pour in the chicken broth. Bring to a simmer and cook for 20-30 minutes, stirring occasionally until the cauliflower are fork-tender.
- Then, add the heavy cream, bring to a simmer again, and cook for an additional 5 minutes. At this point, try the soup and add salt and pepper if needed. Remove from the heat and add the lemon juice.
- Using an immersion blender, cream the soup until smooth and no solids are left.
- Serve hot topped with freshly chopped parsley and crispy bacon bits.
Notes
NET CARB: 7g
Nutrition
Serving: 1serving | Calories: 246kcal | Carbohydrates: 11g | Protein: 8g | Fat: 20g | Potassium: 519mg | Fiber: 4g | Sugar: 1g | Vitamin A: 851IU | Vitamin C: 91mg | Calcium: 75mg | Iron: 1mg