This simple recipe takes the classic flavours of cauliflower cheese and transforms them into a nourishing soup!Rich with cheddar and cream cheese, this keto friendly soup is packed with flavour and fats and a heaping of low carb veggies. Although the recipe calls for vegetable stock, to reduce the carb count further, simply replace with boiling water.This warming soup would serve 4 as a
Melt the butter in a large saucepan over a medium heat and add the sliced onion and garlic. Fry gently until soft – about 4 minutes.
Add the hot stock or boiling water to the saucepan and bring to the boil.
Add the cauliflower florets to the saucepan and reduce to a simmer. Simmer gently for 10 minutes until the cauliflower is tender and cooked through.
Transfer the soup to a blender and process until smooth and creamy. Return the soup to the saucepan over medium/low heat and add the cream cheese, cheddar, and nutmeg. Season well.
Stir the soup over the heat until the cheese has completely melted and the soup is piping hot – do not boil.
Serve immediately.