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Recipe Category: Soup
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Keto Creamed Cauliflower Soup Recipe
Ingredients
Yield: 4 servings
- 2 tablespoons (30 ml) extra-virgin olive oil
- 4 cups (400g) cauliflower pieces
- 3 cups (720 ml) vegetable broth
- ¾ cup (120g) hulled hemp seeds
- ¼ cup (20g) nutritional yeast
- 1 tablespoon chopped fresh chives
Topping Suggestions.
- additional chopped fresh chives or sliced scallions (green parts only)
Sauerkraut
- freshly ground black pepper
- pinch of cayenne pepper
Method
- Heat the oil in a large saucepan over medium heat
- Add the cauliflower and cook for about 5 minutes, stirring occasionally, until the pieces begin to soften
- Add the broth and continue to cook until the cauliflower is tender and can easily be pierced with a knife
- Carefully pour the soup into a heat-safe high-powered blender and add the hemp seeds, nutritional yeast, and chives
- Blend until smooth, 2 to 3 minutes
- To serve, divide the soup among serving bowls and top as desired
- Refrigerate in a tightly sealed container for up to 4 days or freeze for up to a month
- To reheat – Warm in a covered saucepan over medium-low heat until the desired temperature is reached
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