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, less/reduced sodium

  2 cup or 480g

• Water

  Plain, clean water

  2 cup or 473g

• Thyme

  Fresh

  2 tbsp or 5g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

Directions

1. Chop the cauliflower, leek, thyme, and onion. Set aside.
2. In a large pot, melt 2 tablespoons of butter. Add salt, onion, and leek. Cook until the onion is soft and translucent.
3. Add half of the cauliflower, another 2 tablespoons of butter, broth, and water to the pot. Simmer for 10-15 minutes until the cauliflower is tender.
4. Add 3/4 of the remaining cauliflower to the pot and continue to simmer.
5. In a sauté pan, melt the remaining butter with thyme and the remaining cauliflower florets. Stir as the butter begins to brown.
6. Once the cauliflower in the pot is tender, remove from heat and transfer the contents to a blender. Add Parmesan cheese.
7. Cover the blender vent with a towel and blend the mixture until smooth. Adjust the soup's consistency with additional water if needed. Transfer to a bowl and garnish with golden florets and browned butter.

Similar Foods

• Keto Cauliflower Ziti
• Keto Loaded Cauliflower Casserole
• Keto Cauliflower Mac & Cheese
• Keto Cauliflower “Potato” Salad
• Keto Parmesan Breaded Porkchops
• Keto Chicken Parmesan Patties