Keto Cauliflower Soup {Low-Carb, Gluten-Free}

Keto Cauliflower Soup {Low-Carb, Gluten-Free} Non-vegan, non-vegetarian but health-friendly food This one is a rich and luscious soup suited for a low-carb gluten-free diet. What makes this soup such a standout is the coconut Cauliflower creamy soup – cauliflower, cream, and spices blended into a velvety soup…but minus the extra carbs! It’s both guilt-free because it contains healthy fats, and fibers and satisfies hunger too. This low-carb soup works best as a light meal or in the evening as celestial comfort food. There is no fuss, it’s very very simple to make, and you can throw in any herbs and toppings that you wish to make it tastier. Have a warm delicious bowl of soup without feeling guilty about the meal.

This recipe is:

• Keto
• Low-carb
• Gluten-free
• Grain-free

Ingredients used in this recipe include:

• Cauliflower
• Bacon
• Butter
• Onion
• Garlic
• Fresh thyme
• Chicken stock
• Heavy Cream
• Parmesan cheese
• Yogurt

If you make this recipe, be sure to post a photo on Instagram and tag @ketologic!

Ingredients:

• 1 large head cauliflower
• 6 pieces bacon, diced
• 3 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme
• 3 cups vegetable or chicken stock
• 2 cups heavy cream
• ½ cup Parmesan, grated
• ½ cup whole milk yogurt
• Kosher salt and freshly ground black pepper
• dash of Tabasco
• 1 tablespoon chives, chopped (optional garnish)

Preparation:

1. Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
2. In a large soup pot, cook the bacon slowly over low-medium heat, stirring often with a wooden spoon for about 10 minutes until bacon is starting to crisp and most of the fat is rendered.
3. Add the butter and the onion and garlic; cook until softened, but not browned (about 5 minutes).
4. Add the cauliflower, thyme, and stock; bring to a boil. Reduce the heat to a simmer, add heavy cream, cover, and cook until the cauliflower is very soft and falling apart, about 15-20 minutes.
5. Remove from heat. Use a handheld immersion blender to puree the soup, or puree it in a blender and return it to the pot.
6. Add the Parmesan, whole milk yogurt, and Tabasco. Stir until smooth. Season to taste with salt and black pepper. Garnish with chives.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Yield: 4