Keto Cauliflower Parmesan Soup

Ingredients

• Butter

  Unsalted

  8 tbsp or 114g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 medium or 110g

• Leeks

  (bulb and lower leaf-portion), raw

  ½ leek or 45g

• Cauliflower

  Raw

  1 head medium or 588g

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• Water

  Plain, clean water

  2 cup or 473g

• Thyme

  Fresh

  2 tbsp or 5g

• Parmesan cheese

  Grated

  ¼ cup or 25g

Directions

1. Chop cauliflower, leek, thyme and onion. Set aside.
2. Melt 1/4 of butter in large pot. Add salt, onion, and leek. Cook until onion become soft and translucent.
3. Add half of cauliflower, another 1/4 of the butter, broth and water to pot. Bring to simmer for 10-15 minutes, until cauliflower is tender and falling apart.
4. Add 3/4 of remaining cauliflower to pot and continue to simmer.
5. Melt remaining butter in a saute pan with thyme and remaining cauliflower florets. Stir as the butter begins to bubble and brown.
6. Once the cauliflower in the soup pot is tender, remove from heat and transfer contents of pot to a blender. Add parmesan to blender.
7. Being careful to cover blender vent with towel, blend simmered cauliflower mixture until smooth. Add additional water to adjust consistency of soup if needed. Blend some more. Transfer blended soup to bowl. Garnish with golden florets and drizzled brown butter from saute pan. Enjoy!

Similar Foods

• Fontina Risotto with Chicken
• Easy Baked Eggplant Parmesan
• Pasta-Shell Risotto with Broccoli Rabe
• Creamy Cheese Tortellini with Asparagus
• Simple Cauliflower Soup
• Keto Egg Drop Soup