Keto Creamed Cauliflower Soup Recipe

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

1. Heat the oil in a large saucepan over medium heat
2. Add the cauliflower and cook for about 5 minutes, stirring occasionally, until the pieces begin to soften
3. Add the broth and continue to cook until the cauliflower is tender and can easily be pierced with a knife
4. Carefully pour the soup into a heat-safe high-powered blender and add the hemp seeds, nutritional yeast, and chives
5. Blend until smooth, 2 to 3 minutes
6. To serve, divide the soup among serving bowls and top as desired
7. Refrigerate in a tightly sealed container for up to 4 days or freeze for up to a month
8. To reheat – Warm in a covered saucepan over medium-low heat until the desired temperature is reached

Full List of Soup Recipes
Full List of Vegan Recipes