Velvety Low-Calorie Cauliflower Soup
A recipe for velvety low-calorie cauliflower soup in a homemade version, easy to prepare and delicious. 59 kcal and 3 grams of protein per serving
59 cal
3 g
13 g
Easy
Prep time
10 min prep
Cook time
114 min
Servings
1 serving
Ingredients
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1 unit A large onion
2 my teeth garlic
1 unit A large cauliflower
8 singularity Jerusalem potatoes (Can be replaced with 2 yellow potatoes)
3 spoons salt
1/2 teaspoon white pepper
pinch gram nutmeg
pinch spice Ginger (Optional)
1 teaspoon monosodium glutamate (Optionally, you can replace with 1/4 teaspoon of salt according to taste)
3 liter water
Method
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Steam the onion and garlic
Add the rest of the vegetables
Add the spices
Add water and boil
Cook for about an hour or two until fully softened
grind well
Gobble and enjoy!
Small tips that make a difference
- Blend with a stick blender until completely smooth — that is what gives the velvety texture.
- Adjust the seasoning only at the end, after the soup has reduced.
Frequently asked questions
- How is the soup creamy without cream?
- The blended potato and cauliflower create a velvety texture on their own, with no cream or butter needed.
- Can I freeze it?
- Yes, for up to 3 months. Thaw in the fridge and reheat gently while stirring.
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