KETO & GLUTEN-FREE
This low-carb soup is rich, creamy, and velvety in texture - the perfect blend of a few simple ingredients.
EASY WEEKNIGHT DINNER
This cauliflower soup is
easy to make
and can be
stored in the fridge or freezer
for later enjoyment.
WHY MAKE THIS SOUP?
Cut cauliflower into florets and peel and quarter the onions. Place the vegetables on a baking sheet. Drizzle with oil and season with salt and pepper. Top with fresh thyme sprigs.
In a pot over a medium heat, add olive oil and allow to heat. Once heated, add the garlic and cook for 2 minutes. Add the remaining ingredients and simmer for 5 - 10 minutes.
Use an immersion blender to blend the soup until smooth and creamy. Sprinkle in the shredded white cheddar and stir until melted and well incorporated.
This cream soup can last in the freezer for up to 3 months!
Get the full recipe on the link below!