Low Carb Sweet Corn Soup
Indulge in the comforting flavors of this Low Carb Sweet Corn Soup, a guilt-free twist on a classic favorite! Perfectly crafted for those watching their carbs, this creamy soup swaps traditional starchy ingredients for a cauliflower-based broth, while still delivering the irresistible sweetness of sweet corn in a controlled amount. Enhanced with the velvety smoothness of almond milk and optional heavy cream, this recipe boasts a light yet luxurious texture. Aromatic garlic and onion sautéed in olive oil bring depth, while a touch of turmeric adds a beautiful golden hue. Simple to prepare in under 40 minutes, this soup is the ideal cozy meal for low-carb eaters, gluten-free diets, or anyone craving a wholesome, satisfying dish. Garnished with fresh parsley or cilantro, it’s both vibrant and nutritious—a perfect bowl for any season!
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Recipe Information
Ingredients
- 2 cups Cauliflower florets (for the base)
- 1 cup Unsweetened almond milk (or any low-carb milk alternative)
- 3 cups Vegetable stock (low-sodium)
- 0.5 cup Frozen or fresh yellow sweet corn (for flavor, limited use)
- 0.25 cup Heavy cream (optional for extra richness)
- 2 cloves Garlic, minced
- 0.5 cup Onion, finely chopped
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Ground turmeric (optional, for color)
- 1 tablespoon Fresh parsley or cilantro (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the minced garlic and chopped onion. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Add the cauliflower florets to the pot and pour in the vegetable stock. Bring to a boil, then reduce the heat to medium and simmer for 10-12 minutes, or until the cauliflower is tender.
Using an immersion blender (or a regular blender in batches), puree the soup base until smooth and creamy.
Return the blended soup to the pot. Stir in the unsweetened almond milk, frozen or fresh sweet corn, and optional heavy cream if using.
Season with salt, black pepper, and turmeric (if you want a golden hue). Let the soup simmer for an additional 5 minutes, stirring occasionally.
Taste and adjust the seasoning if needed.
Ladle the soup into bowls, garnish with freshly chopped parsley or cilantro, and serve warm!
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 24.6 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 664 mg | 51% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2208 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
