About
This simple recipe takes the classic flavours of cauliflower cheese and transforms them into a nourishing soup!
Rich with cheddar and cream cheese, this keto friendly soup is packed with flavour and fats and a heaping of low carb veggies. Although the recipe calls for vegetable stock, to reduce the carb count further, simply replace with boiling water.
This warming soup would serve 4 as a lunch or 2 for a hearty dinner.
Ingredients
- 1 medium head (5-6 in. dia) cauliflower
- 1 small red onions
- 1 clove garlic
- 5 ounce cream cheese
- 0.2 teaspoon spices nutmeg ground
- ΒΌ teaspoon salt
- β teaspoon black pepper
- 2 tablespoon butter
- 3 cup vegetable stock pot by knorr
- 1 cup grated cheese
Instructions
- Melt the butter in a large saucepan over a medium heat and add the sliced onion and garlic. Fry gently until soft β about 4 minutes.
- Add the hot stock or boiling water to the saucepan and bring to the boil.
- Add the cauliflower florets to the saucepan and reduce to a simmer. Simmer gently for 10 minutes until the cauliflower is tender and cooked through.
- Transfer the soup to a blender and process until smooth and creamy. Return the soup to the saucepan over medium/low heat and add the cream cheese, cheddar, and nutmeg. Season well.
- Stir the soup over the heat until the cheese has completely melted and the soup is piping hot β do not boil.
- Serve immediately.
Nutrition Facts
- Servings: 4
- Calories: 376.2kcal/82.3kJ (per serving)
- Fat: 30.8g (per serving)
- Carbs: 13.0g (per serving)
- Protein: 14.5g (per serving)