Keto Broccoli Cauliflower Avocado Soup Recipe

About this recipe

A creamy and satisfying keto-friendly soup made with broccoli, cauliflower, and avocado, perfect for a hearty dinner. This low-carb dish is packed with nutrients and flavor, ideal for solution seekers.

Ingredients

• 10 g Fresh Thyme
• 250 g Premium Sambhar Onion
• 100 g Garlic - Single Clove
• 200 g Cauliflower Florets
• 100 g Broccoli Florets
• 400 Ml Kara Coconut Cream
• 2 ltr Figaro Extra Light Olive Oil
• 1 pc (52 g) On1Y Paprika Powder
• 1 pc (50 g) On1Y Pepper Grinder
• 100 g Salt
• 50 g Black Pepper
• 5kg+ Onion

Instructions

1. 1. Heat a large soup pot over medium-high heat and add 1 tablespoon of olive oil. Once hot, add 1 chopped onion, 3 minced garlic cloves, 1 teaspoon paprika, 1/2 teaspoon pepper, and 1/2 teaspoon thyme. Cook for about 5 minutes, stirring occasionally, until the onion is softened and fragrant.
2. 2. Add 1 head of chopped cauliflower and 1 head of chopped broccoli to the pot. Stir and cook for another 3-4 minutes to combine the flavors.
3. 3. Add enough water to cover the vegetables and bring the mixture to a boil. Reduce the heat to medium, partially cover the pot, and let it simmer for about 25-30 minutes, or until the vegetables are very soft and easily mashed with a fork. If needed, add more water to achieve the desired consistency.
4. 4. Remove the pot from the heat and let the soup cool slightly. Add 1 cup of coconut cream to the pot.
5. 5. Use an immersion blender or transfer the mixture to a blender or food processor. Blend until the soup reaches a smooth and creamy consistency. Adjust the thickness by adding more water if needed.
6. 6. Taste and adjust seasoning with additional salt and pepper if desired. Ladle the soup into serving bowls and garnish with fresh thyme or a dollop of sour cream, if preferred.