Low Carb Cauliflower Soup

10 Servings
100% would make this recipe for Low Carb Cauliflower Soup again.

Creamy and flavorful, this goes well with salad for a low carb lunch.

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Low Carb Cauliflower Soup Ingredients

1 pound Cauliflower - one head	1/2 cup heavy cream
2 cups Vegetable broth - as required	1/4 teaspoon Salt - to taste
1 cup Milk - I used 2%	1/2 teaspoon Black pepper - to taste
1/4 teaspoon Tumeric	1/2 cup Spinach - chopped fine
1/4 cup Potato flakes

Instructions for Low Carb Cauliflower Soup

Cut up cauliflower into medium (about 1 - 1 1/2 inch) chunks. Don't forget that the center core (except the very bottom) is edible also. Place in saucepan with the vegetable broth. You can use chicken broth if you wish but the dish won't be vegetarian then.

Cook the cauliflower until very tender (about 15 minutes) then move the broth and cauliflower to a food processor or (in smaller batches) a blender. Be sure to place a towel over the top of the blender. That way you won't get a bath in scalding hot broth if the top comes off while blending the hot liquid.

Pulse briefly to get things broken up then add the tumeric to give it a rich yellow color. Pulse a few more times and sprinkle in the potato flakes. These give the soup a smoother texture as the cauliflower can be a bit "grainy". Mix in the cream and possibly a bit more broth to adjust the thickness. Blend once more and season with salt & pepper.

Stir in spinach just prior to serving and garnish with a few shreds on top.

Each (app 3/4 cup ) serving contains an estimated:
Cals: 52, FatCals: 28, TotFat: 3g
SatFat: 2g, PolyFat: 0g, MonoFat: 1g
Chol: 10mg, Na: 380mg, K: 215mg
TotalCarbs: 5g, Fiber: 2g, Sugars: 2g
NetCarbs: 3g, Protein: 2g

If you prefer a spicier flavor add a dash of your favorite hot sauce to each cup.

Main Ingredient: CauliflowerCuisine: American

Ingredient Insight - look inside this recipe

Black pepper

Cauliflower

Cream

Milk

Potato

Salt

Spinach

Tea

Low Sugar Diabetic Vegetarian Low Carb Low Fat Kid Friendly Soup American Cauliflower Lunch

for flavor and categorization

This recipe appears on the following menus:

Low Carb

by tnchic

Delicious! I served this with salsa chicken on a bed of mixed salad greens. My 11 year old loved it!

hanan@home
on Jan 24 2008 1:46PM

I served this with a spinach salad and warm bacon dressing. We had home-made vegetable stock in the freezer that was low-salt. The commercial version might have more. [I posted this recipe.]