Keto Cauliflower Soup
This vegan keto cauliflower soup is creamy, flavorful, and dairy-free. It’s pureed comfort in a bowl with zero guilt attached.
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 large cauliflower head about 5 cups florets
- 3 cups vegetable broth
- 1 cup unsweetened almond milk
- ¼ cup soaked raw cashews or coconut cream for nut-free
- ½ tsp thyme
- ¼ tsp ground nutmeg
- Salt and pepper to taste
- Lemon juice to finish
- Chopped chives or parsley optional glam
Instructions
- Heat olive oil in a pot. Sauté onion and garlic until fragrant and basically begging for compliments.
- Add cauliflower florets, thyme, and nutmeg. Stir it like you mean it, queen.
- Pour in the broth and almond milk. Bring it to a boil, then reduce heat.
- Simmer for 15–20 minutes until cauliflower softens like your attitude after coffee.
- Blend the soup until smooth using a blender or immersion blender. No chunks allowed unless they’re emotional.
- Stir in cashew cream or coconut cream. Adjust salt and pepper. Squeeze in lemon for a little zing.
- Garnish with chives or parsley. Serve hot and act like a Michelin star chef.
Notes
🧾 Nutritional Info (Per Serving)
- Calories: 185
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 90%
- Calcium: 20%
- Vitamin K: 35%
- Folate: 22%
- Magnesium: 18%
💁♀️ Tips & Tricks
- Roast the cauliflower first for a deeper flavor. It’s extra, but so are you.
- Add a pinch of smoked paprika if you want drama.
- Make it spicy with a few chili flakes—because bland isn’t your brand.
- Use coconut milk for extra richness and dairy-free fabulousness.
- Batch it, freeze it, and make future you forever grateful.