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Cauliflower, whether it’s riced, pureed, or roasted is a keto dieter’s friend. The veggie is an excellent source of potassium, vitamin C, and plant-based omega-3 fatty acids, which can help support immunity, cognition, and cardiovascular health. Top the soup with a drizzle of olive oil and some baby greens if you’d like.
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Cal/Serv:
227
Yields:
8
servings
Prep Time:
0
hours
10
mins
Cook Time:
0
hours
0
mins
Total Time:
0
hours
30
mins
head cauliflower, chopped
c.
herbed chicken stock
c.
heavy cream (whipping)
c.
shredded cheddar cheese
Freshly ground black pepper
- To a large stockpot over medium heat, add butter.
- Sauté onion and cauliflower until tender and lightly browned, about 10 minutes.
- Add chicken stock and nutmeg to pot and bring liquid to a boil.
- Reduce heat to low and simmer until vegetables are very tender, about 15 minutes.
- Remove pot from heat, stir in heavy cream and puree soup with immersion blender or food processor until smooth.
- Season soup with salt and pepper and serve topped with cheddar.
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