Cheesy cauliflower soup
Cauliflower gives this soup some fiber and helps create a thick texture without potatoes or flour. Cream cheese and cheddar add calcium and a richer flavor, while cream makes the soup softer and more satisfying. The result is a practical keto version of a dense cheese soup.
Finely chop onion (60 g), and break cauliflower (220 g) into small pieces or use ready cauliflower rice. Prepare cheddar (50 g) by grating it in advance.
Melt butter (14 g) in a pot, add onion (60 g) and cook over medium heat for 4-5 minutes until soft. Then add cauliflower (220 g) and chicken broth (240 g), bring to a boil and cook for 10 minutes until the cauliflower becomes very tender.
Add cream cheese (60 g) and heavy cream (240 g), then blend the soup to a creamier texture. Season with salt (4 g) and black pepper (2 g).
Return the soup to low heat, stir in cheddar (50 g) and cook for another 2-3 minutes until the cheese fully melts. Serve hot as soon as the soup becomes smooth.
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