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prep time
8 min
cook time
10 min
ready time
18 min
Keto Cauliflower and Spinach Soup
This smooth and creamy soup is rich with low carb veggies, aromatic rosemary and tender shallot. Finished with a swirl of heavy cream.
This makes a great lunch or dinner option served with buttered keto bread.
Net Carbs
4.5 g
Fiber
1 g
Total Carbs
5.5 g
Protein
2 g
Fats
8.5 g
105 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Heavy Cream
4 tablespoon
Vegetable Broth, Bouillon Or Consomme
3-½ cup
Baby Spinach
2 cup
Cauliflower Florets by Flavorite
2 cup
Rosemary, Fresh
2 teaspoon
Unsalted Butter
1 tablespoon
Garlic
1 clove
Shallot
1 tablespoon, chopped
Recipe Steps
steps 6
18 min
Step 1
Melt the butter in a large saucepan over a low/medium heat. Add the shallots and sweat for a minute. Crush the garlic and add to the pan, sweating for a minute more.Step 2
Finely chop the rosemary and add to the pan along with the cauliflower florets. Stir well to combine and cook for a minute or two until fragrant.Step 3
Add the stock and bring to a gentle boil. Reduce to a simmer for 6-7 minutes or until the cauliflower is tender.Step 4
Add the spinach and stir to combine until just wilted.Step 5
Transfer the soup to a blender or use a stick blender to process until smooth.Step 6
Divide between four bowls and drizzle each with a tablespoon of heavy cream to serve.
Comments
Stacylbc 3 years ago
I added two zucchini , 4 ounce of goat cheese, instead of the heavy cream yummy
AmazingAvocado572898 3 years ago
This was pretty tasty! I added shredded cheddar cheese in my bowl instead of the cream, and topped with red chili flakes, it was perfect. I highly recommend.