Low-carb cauliflower cheese soup

Low-carb cauliflower cheese soup with cauliflower, cheddar, cream and garlic: creamy, hearty and uncomplicated for a quick warm meal.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 260 kcal per serving
• Protein: 14 g
• Fat: 18 g
• Carbs: 10 g

Ingredients

• 1 cauliflower
• 600 ml vegetable stock
• 150 g cheddar
• 100 ml cream
• 1 onion
• 2 cloves of garlic
• 1 tbsp butter
• 1 pinch of nutmeg
• 1 pinch of salt
• 1 pinch of pepper
• 1 tbsp chives

Method

You’ll need: saucepan · stick blender · chopping board · knife · wooden spoon · ladle

1. Divide the cauliflower into small florets, finely dice the onion and chop the garlic.
2. Heat the butter in a large pan and soften the onion and garlic until translucent, soft and fragrant.
3. Add the cauliflower, pour in the vegetable stock and bring everything to the boil. Then simmer, covered, until the cauliflower is very soft.
4. Stir in the cream and blend the soup with a stick blender until smooth and creamy.
5. Stir in the cheddar over a low heat and let it melt. Season to taste with nutmeg, salt and pepper without letting the soup boil hard again.
6. Ladle into warmed bowls and serve with freshly snipped chives.

Good to know

This soup is simple and really comforting. It turns creamy without any flour and still doesn't feel heavy. Just right when you want something warm and uncomplicated.

Swaps

Cheddar → Alpine cheese such as Gruyère (also provides protein, often stronger in flavour); cream → crème fraîche (a little more acidity, usually a little thicker); butter → ghee (rich, buttery flavour; contains milk); chives → parsley (also provides some vitamin K and a fresher herby note)

Allergens

Contains milk (butter, cream and cheddar). Usually well suited to children if mildly seasoned; in pregnancy, fine as long as you use pasteurised dairy products.