This tasty and nutritious soup is a great way to enjoy one of the most versatile keto vegetables. It’s wonderfully flavorful, easy to make, and you can enjoy it freely on the keto diet.
Yields1 ServingPrep Time5 minsCook Time30 minsTotal Time35 mins
INGREDIENTS:
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe below. If you need to prepare more servings just click on the servings number and select the right amount so you can get the correct ingredients.
8tbspbutter
Salt and pepper to taste
½onion sliced
½leek sliced
1head cauliflower chopped
2cupsvegetable broth
2cupscups water
23tbspthyme chopped
1cupparmesan cheese fresh
DIRECTIONS:
1
Melt 2 tablespoons butter in large pot.
2
Add salt, onion, and leek. Cook until onion becomes soft and translucent.
3
Add half of cauliflower, 4 tablespoons butter, 2 cups broth and 2 cups water to pot. Bring to simmer for 10-15 minutes, until cauliflower is tender and falling apart.
4
Add 3/4 of remaining cauliflower to pot and continue to simmer.
5
Melt 2 tablespoons butter with thyme and remaining cauliflower florets. Stir as the butter begins to bubble and brown.
6
Once the cauliflower in the pot is tender, remove from heat and place in blender. Add parmesan cheese.
7
Being careful to cover blender vent with towel, blend simmered cauliflower mixture until smooth. Add additional water to adjust consistency of soup if needed. Blend some more.
8
Transfer blended soup to bowl.
9
Garnish with golden florets and drizzled brown butter.
Add salt, onion, and leek. Cook until onion becomes soft and translucent.
3
Add half of cauliflower, 4 tablespoons butter, 2 cups broth and 2 cups water to pot. Bring to simmer for 10-15 minutes, until cauliflower is tender and falling apart.
4
Add 3/4 of remaining cauliflower to pot and continue to simmer.
5
Melt 2 tablespoons butter with thyme and remaining cauliflower florets. Stir as the butter begins to bubble and brown.
6
Once the cauliflower in the pot is tender, remove from heat and place in blender. Add parmesan cheese.
7
Being careful to cover blender vent with towel, blend simmered cauliflower mixture until smooth. Add additional water to adjust consistency of soup if needed. Blend some more.
8
Transfer blended soup to bowl.
9
Garnish with golden florets and drizzled brown butter.
AuthorAlbert the FoodieDifficultyIntermediate