Creamy Cauliflower Soup (Low Carb)
Here is a recipe for Creamy Cauliflower Soup (Low Carb)! There’s nothing easier when you want a soup with only a few ingredients and low in carbs. To make this recipe more original, I roasted part of the cauliflower and served it with the soup.
This soup goes very well with some toasts with smoked salmon.
A low carb soup recipe
Why is this recipe low in carbs? In many cauliflower soup recipes, potatoes are added. The potato allows to bind the soup, because it is rich in starch. Potaotes are however rich in carbs.
To make this low card soup, I did not add any potatoes. The cauliflower being blended is creamy in nature so you get a creamy soup without adding any potato. This technique also works very well with broccoli, squash, pumpkin or carrots.
An additional tip: to enhance the taste of the soup, I recommend sauté the cauliflower and onion in a little oil before cooking them in the broth.
Recipe for Creamy Cauliflower Soup (low carb)
For 2 servings you need the following ingredients:
Ingredients
- 1 cauliflower
- 1 onion
- 400 ml vegetable stock
- 1 lemon
- Salt and pepper
- Olive oil
Preparation
Preheat the oven to 180 °C.
Cut the cauliflower into florets. Reserve a few halved florets for decoration. Keep the stem of the cauliflower and the thinnest leaves. Chop them roughly.
Peel the onion and fry it in a large pan with a drizzle of olive oil. After 2 minutes, add the cauliflower. Sauté for one minute.
Pour in the vegetable stock and cook over medium heat for 20 minutes.
Cover the florets reserved for decoration with olive oil. Place them on a baking sheet covered with parchment paper. Bake for 15 minutes in the oven. Turn the florets over after 8 minutes.
Once the cauliflower is cooked, add a dash of lemon juice. Add salt and pepper. Finally, mix the whole to obtain a velvety consistency.
Pour the soup into a bowl and garnish with a few oven-roasted cauliflower florets.
Note
This soup goes very well with smoked salmon.
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Creamy Cauliflower Soup (Low Carb)
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Ingredients
- 1 cauliflower
- 1 onion
- 400 ml vegetable stock
- 1 lemon
- Salt and pepper
- Olive oil
Instructions
- Preheat the oven to 180 °C.
- Cut the cauliflower into florets. Reserve a few halved florets for decoration. Keep the stem of the cauliflower and the thinnest leaves. Chop them roughly.
- Peel the onion and fry it in a large pan with a drizzle of olive oil. After 2 minutes, add the cauliflower. Sauté for one minute.
- Pour in the vegetable stock and cook over medium heat for 20 minutes.
- Cover the florets reserved for decoration with olive oil. Place them on a baking sheet covered with parchment paper. Bake for 15 minutes in the oven. Turn the florets over after 8 minutes.
- Once the cauliflower is cooked, add a dash of lemon juice. Add salt and pepper. Finally, mix the whole to obtain a velvety consistency.
- Pour the soup into a bowl and garnish with a few oven-roasted cauliflower florets.
