Cauliflower, whether it’s riced, pureed, or roasted is a keto dieter’s friend. The veggie is an excellent source of potassium, vitamin C, and plant-based omega-3 fatty acids, which can help support immunity, cognition, and cardiovascular health. Top the soup with a drizzle of olive oil and some baby greens if you’d like.
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- 1/4 c.
butter
- 1/4
sweet onion, chopped
- 1
head cauliflower, chopped
- 4 c.
herbed chicken stock
- 1/4 Tbsp.
ground nutmeg
- 1 c.
heavy cream (whipping)
- 1 c.
shredded cheddar cheese
-
Sea salt
-
Freshly ground black pepper
-
- Step 1To a large stockpot over medium heat, add butter.
- Step 2Sauté onion and cauliflower until tender and lightly browned, about 10 minutes.
- Step 3Add chicken stock and nutmeg to pot and bring liquid to a boil.
- Step 4Reduce heat to low and simmer until vegetables are very tender, about 15 minutes.
- Step 5Remove pot from heat, stir in heavy cream and puree soup with immersion blender or food processor until smooth.
- Step 6Season soup with salt and pepper and serve topped with cheddar.
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