Superfood Keto Soup

Ingredients

• Cauliflower

  Raw

  1 head medium or 588g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Bay leaf

  Spices

  ¼ tsp, crumbled or 0.1g

• Watercress

  Raw

  ⅝ cup, chopped or 21g

• Spinach

  Raw

  1 package (10 oz) or 284g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Coconut oil

  ¼ cup or 55g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Peel and finely dice the onion and garlic. Grease a soup pot or a Dutch oven with coconut oil and cook over medium-high heat until slightly browned.
2. Wash the spinach and watercress. Cut the cauliflower into small florets and add to the pot with the browned onion. Add crumbled bay leaf, cook for about 5 minutes, mixing frequently.
3. Add the spinach and watercress to the pot and cook until wilted, about 2-3 minutes.
4. Pour in the vegetable stock and bring to a boil. Cook until the cauliflower is crisp-tender, then pour in the cream. Season with salt and pepper.
5. Remove from heat and pulse with a hand blender (or regular blender) until smooth and creamy. Serve immediately or chill and keep refrigerated for up to 5 days. Can be frozen for longer storage.