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Low carb creamy cauliflower soup on a spoon
Course Soup

Low-Carb Creamy Cauliflower Soup

By: Elysia
Servings 6 servings
This creamy cauliflower soup is a light and healthy addition to any meal. A delicious way to incorporate an extra serving or two of vegetables into your day! Low carb, vegan, paleo and gluten-free.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients
  

  • 2 tsp. olive oil
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 1 small head of cauliflower cut into florets
  • 1 medium baking potato peeled and diced
  • 1 tsp. rubbed sage
  • 1 tsp. dried thyme
  • 1 tsp. dry mustard
  • 1 tsp. celery seed
  • 4 cups reduced-sodium vegetable broth
  • Salt and pepper to taste

Instructions

  • Heat the oil in a large saucepan set over low heat. Add the onion and celery and cook, stirring often, for about 5 minutes.
  • Add the cauliflower and diced potato and cook for one minute, stirring often. Sprinkle the sage, mustard, and celery seed over the vegetables, stir until evenly distributed. Cook for approximately 20 seconds, or until fragrant.
  • Pour in broth and bring to a simmer over medium-high heat. Cover, reduce heat to low, and simmer until the potato and cauliflower are soft when pierced with a fork, about 15 minutes.
  • Working in batches, puree the soup in a large blender, scraping down the sides as necessary. Return the puree to the saucepan, set over medium heat, and cook just until heated through, about 1 minute. Season with salt and pepper, to taste.

Nutrition

Calories: 94kcalCarbohydrates: 17gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 666mgPotassium: 494mgFiber: 4gSugar: 4gVitamin A: 413IUVitamin C: 50mgCalcium: 76mgIron: 2mg
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