Creamy Cauliflower Soup with Parmesan
A super-smooth, comforting and creamy cauliflower soup that doesn't contain any butter, flour or cream. The recipe makes a beautiful pureed soup perfect for Keto or low-carb diet plans.
Ingredients
- 3 tablespoons (45 ml) extra virgin olive oil plus extra for serving
- 2 leeks white and light green parts chopped
- 1 large cauliflower about 2 pounds, cut into florets
- ¼-½ teaspoon red chili flakes to taste
- 5 cups (1.20 l) water
- 2 teaspoons kosher salt
- ½ cup grated Parmesan cheese or Pecorino Romano cheese plus additional for serving
- ½ cup chopped fresh parsley
Instructions
- Pour the oil into a large (4 or 5-quart) saucepan or Dutch oven. Place over medium low heat and add the leeks. Cover the pan, lower the heat and cook about 5 minutes, or until the leeks become meltingly tender without coloring.
- Add the cauliflower to the pan along with the chili flakes, water and salt. Bring to a simmer, then partially cover and until cauliflower is soft, about 25 minutes. Remove from heat and let cool 10 - 15 minutes.
- Stir in the cheese and puree the soup in a blender in 2 batches or with an immersion blender until it's very smooth.
- Sprinkle with parsley and additional cheese before serving, and drizzle olive oil over each serving.
Notes
- This recipe is a good one for people following a Paleo, Whole30 or Keto lifestyle.
- Feel free to omit the cheese to make this a creamy vegan cauliflower soup.
- If too much liquid evaporates during cooking, add more little by little to achieve the consistency you like, then check for seasoning (more water will dilute the flavors).
- For a delicious garnish, add a swirl of pesto to serve. I love this Walnut Parsley Pesto.
Nutrition
Calories: 138kcalCarbohydrates: 10gProtein: 5gFat: 10gSaturated Fat: 3gSodium: 924mgPotassium: 377mgFiber: 3gSugar: 3gVitamin A: 975IUVitamin C: 56mgCalcium: 141mgIron: 1mg