The Creamiest Low-Carb Vegetable Soup

The Creamiest Low-Carb Vegetable Soup

45 minutes
Calories 210kcal


  • 700 grams cauliflower (1.5 lb)
  • 500 grams zucchini (1.5 lb)
  • 1 clove garlic ,
  • 1 yellow onion (1.5 lb)
  • 2 celery ribs (1.5 lb)
  • 2 tablespoons ghee (1.5 lb)
  • 2 cups chicken broth (1.5 lb)
  • 2 cups water (1.5 lb)
  • 1 teaspoon fresh thyme (1.5 lb)
  • 1/2 teaspoon onion powder ,
  • sea salt ,
  • pepper ,
  • 1 cup cream (1.5 lb)
  • 4 tablespoons extra-virgin olive oil (1.5 lb)


  • Wash the vegetables. Remove the green parts of the cauliflower. Peel the onion and garlic. Heat the ghee over medium to high heat in a large saucepan. Chop the onion and garlic finely and sauté until translucent. Add chopped cauliflower, zucchini, celery and seasonings. Add broth and water and bring to the boil. Place a lid on the saucepan and reduce to a simmer. Cook until vegetables are soft, for about 15 minutes. Remove from heat and use an immersion mixer to puree until smooth. Add cream and return to heat until heated through. Serve with a drizzle of olive oil (about 1/2 tablespoon per serving) and a sprig of thyme. Store in refrigerator, in a covered container, for up to 5 days or freeze in single serve portions.


Calories: 210kcal

Originally posted 2019-02-20 17:30:15.

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