Keto Cauliflower Soup
Servings: 4
Ingredients
- 1 head cauliflower, about 2 pounds, cut into bite-size florets, reserve 4 florets for garnish if desired
- 2 tablespoons extra virgin olive oil, plus extra for garnish, if desired
- ½ teaspoon salt
- ¼ teaspoon white pepper, preferred, but can use black
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- ¼ cup white wine, optional, can sub additional water
- ¾ cup water, or just enough to cover
- ¼ cup heavy cream
- 1 tablespoon fresh lemon juice
Garnish (optional)
- 2 tablespoons parsley, chives or green onion
Instructions
- Preheat oven to 400°F.
- Separate cauliflower into florets and toss with olive oil to coat, sprinkle with salt and pepper.
- Roast cauliflower for about 20 minutes or until softer and slightly browned.
- In the meantime, add butter to medium stock pot.
- Add onions and garlic when the butter is melted.
- Cover and sweat onions and garlic over low heat (you don't wan the onions to brown), for about 7 minutes or until soft.
- Add wine (if using), cauliflower and enough water to mostly cover the cauliflower, erring on the side of less liquid.
- Bring to a boil, reduce heat, and simmer covered until cauliflower is soft but not mushy, about 10 minutes.
- Remove pot from heat.
- Using an Immersion blender or countertop blender to puree until smooth. You may need to add in batches if you have a smaller countertop blender.
- Stir in heavy whipping cream. Add a little more water if you want a thinner consistency.
- Add additional salt and pepper to taste.
- Garnish with cauliflower florets, parsley or chives and extra virgin olive oil, if desired.
Nutrition
Serving: 1bowlCalories: 213kcalCarbohydrates: 9gProtein: 4gFat: 18gFiber: 3gNet Carbohydrates: 6g