Cream of Cauliflower Soup
This cream of cauliflower soup is quick and easy to make. Cauliflower is also fairly low carb, so with the higher fat content in this, it also can be considered keto.
If you like a little green in your soup try also adding broccoli for cream of cauliflower and broccoli soup.
Cream of Cauliflower Soup
Yield:
6
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Easy cream of cauliflower soup that can be considered keto and can also be made with broccoli
Ingredients
- 2 packages (10 oz each) frozen cauliflower florets, defrosted
- 2 shallots, minced
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 tbsp parsley, minced
- ¼ tsp dill weed
- 2 tbsp chives, minced
- 1 tbsp chives, finely chopped
- 1 cup sour cream
- 1 cup cream
- ¼ cup butter
- 2 tbsp lemon juice
- Salt and freshly ground white pepper to taste
Instructions
- Whisk the sour cream as well as cream together until well combined and keep the mixture aside until required.
- Melt butter in a Dutch oven and toss the cauliflower florets, garlic, shallots as well as onion into it.
- Add a splash of lemon juice over the veggies and sauté for about 5 minutes over moderate heat, until they soften without any change in colour.
- Tip the mixture into a food processor and pulse them, along with few splashes of broth, into a smooth puree.
- Return the puree into the pan and pour in rest of the broth.
- Sprinkle a dash of seasonings and beat in the minced chives plus parsley until mixed thoroughly.
- Fold in the dill and continue to cook the soup over gentle heat for 5-8 minutes.
- Whisk in the cream blend until well combined and simmer further for a couple of minutes or until heated through.
- Ladle the creamy soup into serving bowls and sprinkle chopped chives on top.
- Serve hot.
Last Updated on April 21, 2023 by Carleen
