Keto Cauliflower Potato Soup
A creamy, satisfying, low-carb vegan twist on potato soup—using cauliflower to keep it light, flavorful, and absolutely extra.
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups cauliflower florets
- 1 cup peeled and chopped turnips our sneaky “potato”
- 3 cups vegetable broth
- 1 cup unsweetened almond milk
- ½ tsp smoked paprika
- ¼ tsp nutmeg
- Salt and pepper to taste
- 1 tbsp nutritional yeast aka cheese fairy dust
- Chopped chives for garnish
Instructions
- Heat oil in a pot. Add onion and garlic, and sauté until your kitchen smells like culinary confidence.
- Toss in cauliflower and turnips. Stir and let them mingle for 5 minutes like awkward coworkers.
- Pour in broth and almond milk. Add paprika, nutmeg, salt, and pepper. Let it all simmer for 15 minutes.
- Use a blender or immersion wand and puree until smooth, creamy, and gloriously unrecognizable from health food.
- Stir in nutritional yeast and adjust seasoning like a kitchen diva.
- Garnish with chives. Serve hot and smirk at your smart food choices.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 60%
- Vitamin K: 55%
- Folate: 30%
- Potassium: 18%
- Calcium: 10%
💁♀️ Tips & Flavor Boosts
- Add roasted garlic for extra drama.
- Swap almond milk for coconut milk if you like it rich and tropical.
- Top with crunchy pumpkin seeds or toasted vegan bacon bits.
- Store leftovers in mason jars and feel like a Pinterest queen.
- Reheat gently—this soup likes a little TLC.