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

  2g or 2g

• 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. Finely dice the onion and mince the garlic. Heat the coconut oil in a soup pot over medium-high, then add the onion and garlic and sauté until lightly browned and fragrant.
2. Rinse the spinach and watercress. Cut the cauliflower into small florets, then add the florets to the pot along with the bay leaf. Cook, stirring often, for about 5 minutes.
3. Add the spinach and watercress and cook until wilted, 2–3 minutes.
4. Pour in the vegetable broth, bring to a boil, and cook until the cauliflower is crisp-tender. Stir in the heavy cream, then season with salt and black pepper.
5. Remove from heat and remove the bay leaf and discard. Blend with an immersion blender until smooth and creamy. If using a standard blender, work in batches and vent the lid. Serve hot, or chill for up to 5 days; freeze for longer storage.