CREAM OF CAULIFLOWER SOUP
Cauliflower soup is awesome for so many reasons: it's easy to make, wholesome, delicious, and super low-carb. This one, from Carb Manager's Keto Diet Cookbook is a great base with subtle flavor that you can easily customize to take on other flavors if you want. You can add spices, like curry powder, cumin, and turmeric, to give it an Indian flair, or pesto for an Italian twist. Here's what the Carb Manager's Keto Diet Cookbook has to say about it:"Delicious, sweet cauliflower is sautéed with diced onions and celery, simmered gently with heavy cream and pureed to smooth perfection. The key to allowing the soup's flavor to develop properly is to be sure not to brown the onions and celery, but to sweat them instead. This means cooking them on a lower heat until they are translucent. Using frozen cauliflower rice is very convenient and recommended. If your blender has a soup setting, use it for a silky texture."[Reprinted with permission from Carb Manager's Keto Diet Cookbook by Carb Manager, Page Street Publishing Co. 2020. Photo credit: Becky Winkler.]To read our full cookbook review click here.
Provided by Keto-Mojo
Number Of Ingredients 11
Steps:
- Heat a medium-sized stockpot over medium-high. When the pot is hot, add the oil and let it heat until shimmering. Add the onion and celery and turn the heat down to medium. Stir and cook until the vegetables are translucent, 3 to 4 minutes. Add the kosher salt and stir well.
- Add the cauliflower rice and cook until fully defrosted if using frozen and slightly translu-cent if using fresh. Then add the heavy cream and water. Bring the mixture to a gentle boil.
- As soon as it comes to a boil, place the hot mixture into a blender and blend on high until very smooth (you can also use an immersion blender). If your blender has a soup setting, use that to puree. Taste the soup, adding more salt to taste.
- Place the pine nuts and sunflower seeds in a dry, small, nonstick sauté pan. Heat over medium heat and toast the nuts until browned, about 1 to 2 minutes. Mix in the chia seeds and parsley.
- Divide the soup between four bowls and top with the toasted nut topping.
CREAM OF CAULIFLOWER SOUP II
I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.
Provided by Vivien
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
- Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g
CREAM OF ZUCCHINI SOUP
Steps:
- Heat a large, heavy saucepan over medium heat. Add the butter and avocado oil. After butter has melted, stir in the onion. Cook onion until soft and translucent.
- Stir in the zucchini squash and oregano. Sprinkle lightly with salt (optional) and pepper. Don't overdo the salt as the feta and the stock will also add saltiness.
- Cook the squash until starting to soften, stirring frequently. Add the garlic and cook for about one minute. Pour the stock over.
- Cover the pot, leaving the cover slightly off center to allow steam to vent. Simmer until vegetables are soft, about 25 minutes. Stir in the feta cheese and allow to melt slightly. Puree the soup using an immersion blender, or in batches, using a traditional blender.
- Stir in the heavy whipping cream and simmer a few minutes. Taste and adjust seasoning if desired. Soup may be thinned with additional stock if desired.
Nutrition Facts : Calories 219 kcal, Carbohydrate 9 g, Protein 10 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 240 mg, Fiber 1 g, Sugar 2 g, ServingSize 8 ounces, UnsaturatedFat 6 g
KETO / LOW CARB CREAM OF BROCCOLI SOUP
Make and share this Keto / Low Carb Cream of Broccoli Soup recipe from Food.com.
Provided by Lone Star Kitchen
Categories Very Low Carbs
Time 40m
Yield 1 Cup Servings, 6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Add butter, cream cheese, garlic powder, onion powder & paprika to a large pot over medium heat. Stir frequently until melted and blended together.
- 2. Add heavy cream and chicken broth, stir to combine. Bring to a boil over medium high heat, stirring occasionally. Once boiling allow to boil 5-8 minutes.
- 3. Add broccoli, stir and return to a boil. Once boiling reduce to simmer and cover. Cook for an additional 20 minutes.
- 4. Remove from heat, add cheddar, salt and pepper to taste. Stir and Serve.
- This makes 6 - 1 cup servings at 4.1 net carbs.
Nutrition Facts : Calories 428.5, Fat 39, SaturatedFat 23.2, Cholesterol 126, Sodium 866.2, Carbohydrate 7.9, Fiber 2.5, Sugar 3, Protein 13.8
EASY, CREAMY KETO CHICKEN SOUP
This low-carb keto cream of chicken soup recipe will satisfy all your cravings for a hearty, cold-weather meal. Plus, it takes less than 30 minutes to make.
Provided by Corina Nielsen
Time 25m
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan set to medium heat.
- Add carrots, celery, onion, salt, and pepper. Saute for 5-6 minutes until vegetables are slightly softened.
- Stir in shredded chicken, then pour in the chicken stock or broth and cream.
- Cook for 12-15 minutes under low-medium heat.
- Sprinkle in xanthan gum while continually stirring. Simmer soup for an additional 5-6 minutes.
- Add more xanthan gum for a thicker consistency if you want. Serve and enjoy.
Nutrition Facts : ServingSize 1 cup, Calories 433, Fat 35g, Carbohydrate 8g, Fiber 2g, Protein 20g
KETO ZUPPA TOSCANA SOUP
Make creamy Zuppa Toscana Keto style for a lunch or dinnertime treat. This savory soup is quick and easy to make!
Provided by Holly
Categories Main Course Soup
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot, cook sausage and onion until no pink remains. Drain and set aside.
- Cook bacon over medium heat until crisp. Drain on a paper towel and drain fat from the pan.
- Add in cauliflower, kale, garlic, chicken broth, crushed peppers (if using), and sausage. Bring to a boil.
- Reduce heat and simmer uncovered 6-7 minutes or until cauliflower is tender.
- Stir in heavy cream and pepper and let simmer 2 minutes.
- Garnish with bacon and parsley.
Nutrition Facts : Calories 505 kcal, Carbohydrate 12 g, Protein 21 g, Fat 43 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 120 mg, Sodium 794 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CREAMY ASPARAGUS AND CAULIFLOWER SOUP
This delicious bowl of soup, despite being dairy-free, looks and feels pretty creamy. We have cauliflower to thank for that. The soup looks like a classic cream of asparagus, and your eyes will fool your palate to a certain extent. In addition to giving it a nice color, the bumpy superfood cauliflower provides a smoother texture to the soup than the less-starchy asparagus could achieve alone.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
- Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
- Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 9.4 g, Cholesterol 3.8 mg, Fat 4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 744.1 mg, Sugar 4.6 g
CREAM OF ZUCCHINI SOUP
Make and share this Cream of Zucchini Soup recipe from Food.com.
Provided by breezermom
Categories Onions
Time 40m
Yield 7 1/2 Cups
Number Of Ingredients 9
Steps:
- Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
- Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
- Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.
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KETO CAULIFLOWER AND ZUCCHINI SOUP BY JESSTOMLINSON. …
From recipecommunity.com.au
Servings 4Total Time 45 minsCategory Soups
KETO CREAM OF CAULIFLOWER SOUP | CARB MANAGER
From carbmanager.com
5/5 (3)Calories 131 per servingTotal Time 25 mins
- Melt the butter in a large saucepan or Dutch oven over a low/medium heat. Thinly slice the shallot and garlic. Add the shallot and garlic to the pan with the melted butter. Sweat gently for 2-3 minutes until softened and fragrant.
- Add the cauliflower florets to the saucepan. Stir well to combine. Gently pan-fry the cauliflower for a few minutes in the butter to lightly brown and soften.
- Add the stock to the saucepan. Stir well to combine. Bring up to a gentle boil, then reduce to a simmer for 7-8 minutes, or until the cauliflower florets are tender. You may add salt and pepper to the soup if desired, this will depend on the strength of seasoning in your stock. You may also use a chicken stock if preferred. Please adjust your macros to reflect any changes made.
KETO CAULIFLOWER SOUP - A CREAMY KETO SOUP - …
From sweetashoney.co
4.8/5 (337)Uploaded 2020-01-23Category MealPublished 2020-01-22
- Cut the cauliflower head into small florets (1-2 inches size) and measure the exact amount required by the recipe, grams/oz is the best for precision. This step is very important to get the perfect creamy texture.
- Place the cauliflower florets on a large baking sheet making sure they don't overlap. If your baking sheet is too small, spread the florets on two baking sheets. Add peeled garlic cloves and toss all the vegetables with 2 tablespoons of olive oil to coat.
KETO CREAMY CAULIFLOWER SOUP - WARM ... - MY KETO KITCHEN
From myketokitchen.com
5/5 (46)Total Time 25 minsCategory DinnerPublished 2017-11-14
- Add the heavy cream to the saucepan and fill the pan with water until just the tips of the cauliflower are above the water.
- Bring the cauliflower to the boil and reduce to a simmer for 10 minutes, until very tender and easily broken apart with a spoon.
TURMERIC ZUCCHINI SOUP (PALEO, VEGAN, KETO, WHOLE30)
From irenamacri.com
- Heat the ghee in a medium saucepan over medium heat. Add the onion and sauté for 4-5 minutes, stirring a few times, until softened and golden.
- Add salt, zucchini and garlic and stir through the onion. Then add the turmeric, curry powder and pepper and stir through a few times to release the aromas.
- Then add the stock, coconut milk and fish sauce and stir through. Bring to boil, then turn the heat down to low. Cook for 10 minutes, simmering and covered with a lid.
KETO RECIPE: CAULIFLOWER-ZUCCHINI KETO LATKES - KETO-MOJO
From keto-mojo.com
- Grate the cauliflower and zucchini on the coarse side of a box grater or a food processor with a large grater blade. Place the cauliflower and zucchini in a large mixing bowl, add half of the salt and mix well. Set aside for 20 minutes.
- Spoon the cauliflower and zucchini into a paper towel-lined colander. Cover with a few more layers of paper towels and squeeze out as much liquid as you can. Place the squeezed vegetables into a clean mixing bowl and add the scallions, almond flour, eggs, onion powder, garlic powder, the remaining half of the salt, and the pepper and mix well.
- In a large non-stick frying pan, heat 4 tablespoons of the clarified butter over medium-high heat. When hot, add the latke mixture in 1 ounce (2 tablespoon) portions, and flatten them out into small, flat pancakes, about 1/2-inch thick. Fry on each side for 2 to 3 minutes, until deep golden brown and crispy. Transfer onto wire rack set over a baking sheet pan. Sprinkle with a little additional sea salt as they are set onto the rack. Repeat with the remaining batter adding additional clarified butter as you do.
CREAM OF CAULIFLOWER SOUP - LOW CARB WITH JENNIFER
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From familyonketo.com
- Sprinkle cauliflower with a pinch of salt and bake for 20 - 30 minutes or until tendered and caramelized/brown on the edges.
CREAMY CAULIFLOWER SOUP RECIPE - GIRL AND THE KITCHEN
From girlandthekitchen.com
- Place the diced bacon in a heavy bottomed pan. Remember you are placing the COLD bacon into a COLD pot.
- Allow the fat to render out of the bacon on medium heat. This will take about 15 minutes, but keep a watchful eye on it, once it starts turning brown it can go from gloriously brown to burnt in seconds!
CREAMY KETO CAULIFLOWER SOUP - GREEN AND KETO
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- Preheat the oven to 450F. Place the cauliflower florets on a sheet pan and drizzle with olive oil. Toss to coat, and roast for about 20 minutes, until browned.
- In the meantime, saute the bacon in a large Dutch Oven over medium heat, until browned and crispy.
- Remove the bacon, but leave 2 tbsp of bacon grease in the pan. Add the onion and saute over medium heat for 3-5 minutes until soft. Add the garlic and saute 1 minute more.
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CREAM OF ZUCCHINI SOUP RECIPE (5 INGREDIENTS ONLY ...
From foolproofliving.com
- Place zucchini, onion, potato, garlic, vegetable broth, and salt and pepper in a medium size saucepan with a lid over medium-high heat.
- Bring to a boil and let it simmer for 20-25 minutes until zucchini and potato are softened and tender.
- Off the heat, using an immersion blender (regular blender or food processor), puree soup until creamy and no chunks remaining.
KETO CAULIFLOWER SOUP - KICKING CARBS
From kicking-carbs.com
- Heat the butter in a large pot over low heat. Add the cauliflower, onion, garlic, and thyme. Cover and cook for 5 minutes.
- Add the chicken broth to the pot and increase heat to high. Bring to a boil and then reduce the heat to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 30 minutes.
- Remove from heat. Using an immersion blender, puree the soup until very smooth. (You can also puree in batches using a blender.)
KETO CAULIFLOWER SOUP WITH SMOKY BACON FLAVOURS - HAVE ...
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- Place a large saucepan on medium high heat, heat the saucepan and add the bacon. Cook until the fat is all rendered and the bacon is crispy. Remove pan from heat, using a slotted spoon, remove the crispy bacon bits and set aside. Leave the bacon fat in the pan.
- Place the pan back on heat, turn the heat down to medium, add the onion and salt to the bacon fat and cook for 5-6 minutes.
KETO INSTANT POT CAULIFLOWER SOUP (VEGAN FRIENDLY) - DITCH ...
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- Close the lids and turn the pressure valve to sealing. Cook for 5 minutes on "pressure cook" or "manual". Let the pressure release naturally for 3-5 minutes before turning the valve to release the remaining pressure.
- Using a stick blender break apart the florets. You can also pour the soup into a regular blender to blend.
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