Low Carb Cauliflower Soup - BigOven 163411
Low Carb Cauliflower Soup

Low Carb Cauliflower Soup

Ready in 45 minutes
16 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Low Carb Cauliflower Soup"

Share it:

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

"I changed potato flakes to using cubed potatoes - raises carb level. Also added curry powder when boiling the potatoes and cauliflower to make curried version which was delicious. Used vegetable stock and more of it. Drained some of it off and used most of it then added cream but not the milk (not that recipe said when to use the milk anyway). Just tore the spinach to sprinkle in but did this while heating in saucepan rather than in blender as prefer piping hot soup. Literally threw in spinach stirred ten times and served so that spinack wasn't mush! Will definately make again"

- PondACB

Ingredients

Are you making this? 
1 pound Cauliflower; one head
2 cups Vegetable broth; as required
1 cup Milk; I used 2%
1/4 teaspoon Tumeric
1/4 cup Potato flakes
1/2 cup Heavy cream
1/4 teaspoon Salt; to taste
1/2 teaspoon Black pepper; to taste
1/2 cup Spinach; chopped fine

Original recipe makes 10

Servings  

Preparation

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.

Notes

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 68 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  As suggested by Pete!" stevemur stevemur

Link in another recipe. What would you serve with this?

Reviews for Low Carb Cauliflower Soup

I'd rate it:


sign in to add your comment

Learn more

Cauliflower Soup

Recipe ideas by email


Reviews

Add yours!

Delicious!! I used chicken stock, a little garlic and onion. I didn't have potato flakes or turmeric. I used fat free Greek yogurt and a little cream and skim milk. Used my immersion blender and topped with sliced green onions. So good!!
meganmurray1 1 year ago
Good basic recipe. Instead of milk I used light coconut milk, and instead of cream I used Greek yoghurt. Added about half a leek, used a whole potato, added coriander, and yum!
carolinamaldonado 1 year ago
Great tasting, nutritious soup! I added a couple of small sweet potatoes in lieu of the potato flakes. My kids and husband gobbled it up!
kimawalker 2 years ago
SO good! Didn't use the potato flakes, or the milk/cream. Used water and 1tblsp of sour cream instead. Texture was not as creamy (obviously) but the taste was delicious and it was super healthy!
Sofi20 2 years ago
Mmmm...yum! I halved the cauliflower, doubled the spinach, and added 1 more cup of broth. Added the milk after pureeing everything. Looks like alien plasma but tastes divine!!
leahkenyon 2 years ago
sara76 2 years ago
Yummy! You won't be disappointed.
Pnopnopno 2 years ago
Great photo, havent tried it yet but will soon, CCheryl
CCheryl 3 years ago
I made this using a Thai Coconut Curry stock instead of chicken stock and replace the cream with yoghurt. It was divine!
XGucy 3 years ago
Mmmmm easy and tasty! The potato flakes added just the right consistency.
Karenthicks 3 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free