Are you on a new eating plan, and looking for something that’s oh so satisfying? This Cauliflower and Goat Cheese soup recipe may be just what you’re looking for.
Goat Cheese is one of my favorite flavors. It gives your dishes a little tangy zip, yet is so creamy and mellow. It’s not sharp and biting like an aged cheddar or a blue cheese can be.
Pairing goat cheese with cauliflower allows several things to happen. It bulks up the soup without the carbs. It gets more veggies in your diet, without feeling like you’re turning into a rabbit, and they work together to create a delicious creaminess that is so luscious. Oh, and did I mention that this all comes together in less than half an hour?
Low Carb Cauliflower Goat Cheese Soup
You will need a few things for this low carb Cauliflower and Goat Cheese soup recipe. One is a good blender. You’ll be blending the soup to get a smooth consistency, and you want to stay safe.
- 1 large head cauliflower, rinsed, tough outer leaves removed
- 2-3 cloves fresh garlic, roughly chopped
- 2 green onions, rinsed, roots and dried ends removed
- 2 t. dried parsley
- 2-3 T. water
- Sea salt and freshly ground black pepper, to taste
- 3-4 c. organic chicken or vegetable stock, divided
- 4 oz. log goat cheese, cut into chunks
- Cut up the cauliflower, stems included, into small pieces and place in a large colander. Rinse thoroughly under running water and let drain briefly when finished.
- Place cauliflower in a large, microwave-safe dish with garlic, the white part of the green onions, and the dried parsley. Add 2-3 tablespoons of water and season with salt and pepper, to taste.
- Cover container and microwave on high until the cauliflower is fork tender, approximately 6-7 minutes. Actual cooking time will vary depending on microwave strength and the amount of cauliflower used, so test after 4 minutes and adjust cooking time accordingly.
- Remove from microwave, and fill blender container nearly half full with the steamed cauliflower mixture. Add 1 cup stock to the blender and blend until smooth. Make sure the blender lid is adequately vented to allow steam to escape before turning on the blender.
- Pour cauliflower puree into a large soup pot and repeat with the remaining steamed cauliflower mixture and stock until it has all been pureed and transferred to the pot.
- Turn heat to medium and cook until the cauliflower mixture is heated through, about 5-6 minutes, while stirring occasionally. Add the goat cheese and stir until blended. Cook another minute or two, or until the soup is uniformly heated. If soup is too thick, add additional stock to reach the desired consistency. If it is too thin, continue cooking until the soup has been reduced.
- Taste and season with additional salt and pepper, if desired. Serve immediately topped with sliced green onion or crumbled bacon.
You could even use frozen cauliflower, if you wanted. Two 10-12 oz bags would work beautifully for this low carb soup recipe. And this is dirty paleo friendly, and great for the keto or Whole 30 diet, too. You can serve the Cauliflower and Goat Cheese soup warm, or chill it for summer. Serve it with a salad, or in small portions for an appetizer. It’s truly so versatile, it’ll quickly become one of your favorite standby recipes.