Low Carb Creamy Cauliflower Soup – Vegetarian

As an entree, for lunch or dinner, our Low Carb Creamy Cauliflower Soup is perfect to curb those cravings.

We’ve gone back to basics with this recipe and allowed the creamy, velvety smooth cauliflower to take centre stage without being overwhelmed by the additional ingredients found in many other Cauliflower Soups.

Ingredients for your Low Carb Creamy Cauliflower Soup:

• One pound of Cauliflower
• One cup Heavy Cream
• Two teaspoons of Salt
• One teaspoon of Ground White Pepper
• 1/2 teaspoon of Ground Nutmeg
• Two ounces of Salted Butter

Instructions for making your Low Carb Creamy Cauliflower Soup:

1. Cut the cauliflower into evenly sized pieces and place into a saucepan
2. Add the heavy cream to the saucepan and fill the pan with water until just the tips of the cauliflower are above the water.
3. Bring the cauliflower to the boil and reduce to a simmer for 10 minutes, until very tender and easily broken apart with a spoon.
4. Add the salt, pepper, nutmeg and butter.
5. Blend the soup with a Stick Blender, take care to ensure that you don’t splash yourself with the hot liquid. We recommend blending in short bursts until the mixture is smooth.
6. Ladle the soup into 4 bowls to serve and enjoy.

Low Carb Creamy Cauliflower Soup

As an entree, for lunch or dinner our Low Carb Creamy Cauliflower Soup is perfect to curb those cravings .

5 from 31 votes

Print Pin Rate

Course: Dinner

Cuisine: French

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 337kcal

Author: Gerri

Ingredients

• 1 lb Cauliflower
• 1 cup Heavy Cream
• 2 teaspoons Salt
• 1 teaspoon Pepper white, ground
• 1/2 teaspoon nutmeg ground
• 2 oz Butter salted

US Customary - Metric

Instructions

• Cut the cauliflower into evenly sized pieces and place into a saucepan
• Add the heavy cream to the saucepan and fill the pan with water until just the tips of the cauliflower are above the water.
  
• Bring the cauliflower to the boil and reduce to a simmer for 10 minutes, until very tender and easily broken apart with a spoon.
• Add the salt, pepper, nutmeg and butter.
• Blend the soup with a stick blender, take care to ensure that you don't splash yourself with the hot liquid. We recommend blending in short bursts until the mixture is smooth.
• Ladle the soup into 4 bowls to serve and enjoy.

Notes

Nutrition

Calories: 337kcal | Carbohydrates: 8g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 111mg | Sodium: 1007mg | Potassium: 281mg | Fiber: 3g | Sugar: 3g | Vitamin A: 25% | Vitamin C: 93% | Calcium: 7% | Iron: 3%

For more vegetarian options check out the recipes below

• Low Carb Vegetarian Granola Bars
• Low Carb Avocado Egg Salad Wraps
• Delicious Ketogenic Three Cheese Pie
• Low Carb Mexican Cauliflower Rice
• Low Carb Sour Cream and Chive Broccoli Mash
• Low Carb Ketogenic Soft Pretzels

To make a larger batch of low carb creamy cauliflower soup adjust the servings on the recipe page above.