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.
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 ¼ cups per serveNet 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:
add 1 cup grated cheddar to the soup
plus ⅓ cup cream cheese
or ⅓ cup heavy cream (and reduce stock by ⅓ cup)
for a vegan keto cauliflower soup, use vegetable stock, olive oil and optional ⅓ cup coconut cream.