Low Sodium Creamy Cauliflower Soup
Indulge in the velvety goodness of our Low Sodium Creamy Cauliflower Soup, a wholesome and heart-healthy recipe that’s perfect for cozy evenings. This soup celebrates the natural creaminess of cauliflower, enhanced by the subtle aromatics of sautéed onion, garlic, and fresh thyme. Simmered in low-sodium vegetable broth and rich almond milk, then blended to silky perfection, every spoonful offers warmth and comfort without compromising on nutrition. With a quick prep time of 15 minutes and a cook time of just 30 minutes, this dairy-free and low-sodium dish is an easy, guilt-free addition to your weekly menu. Garnish with fresh chives for a pop of flavor and serve piping hot—ideal for family meals or as a satisfying appetizer. Keywords: low sodium soup, creamy cauliflower soup, healthy soup recipes, heart-healthy cauliflower soup.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 medium, chopped Yellow onion
- 3 cloves, minced Garlic
- 4 cups Low-sodium vegetable broth
- 1 cup Unsweetened almond milk
- 1 whole Bay leaf
- 0.25 teaspoon Ground black pepper
- 1 teaspoon, chopped Fresh thyme
- 2 tablespoons, chopped (optional for garnish) Fresh chives
Instructions
Begin by preparing the cauliflower. Remove the leaves and core, then chop the cauliflower head into florets.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
Stir in the minced garlic and continue to cook for another 1 minute, until the garlic is fragrant.
Add the cauliflower florets, low-sodium vegetable broth, almond milk, and bay leaf to the pot.
Increase the heat to high and bring the liquid to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the cauliflower is tender when pierced with a fork.
Remove the bay leaf from the pot.
Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth. Be cautious of the hot liquid to avoid any spills.
Season the soup with the ground black pepper and fresh thyme, stirring well to combine.
Taste the soup and adjust the seasoning if necessary, considering the low sodium content.
Ladle the soup into bowls and garnish with freshly chopped chives if desired.
Serve hot and enjoy your low sodium creamy cauliflower soup.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1626 mg | 71% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 20.7 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 650 mg | 50% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2971 mg | 63% | |
*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.
