Low Carb Spiced Cauliflower And Cabbage Soup Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
Vegetarian
4.9/5
(2250 reviews)
Low Carb Spiced Cauliflower And Cabbage Soup
Zylo Recipes

Description

Imagine a bowl of warmly spiced soup, its aroma a fragrant invitation to a comforting culinary experience. This soup begins with a foundation of gently sautéed garlic and onion, their sweetness coaxed out to create a rich, savory base. Tender cauliflower florets and delicate cabbage strips are then introduced, lending a pleasing textural contrast to the velvety broth.

A touch of tomato adds a subtle tang, harmonizing beautifully with the blend of Moroccan spices that infuse the soup with warmth and depth. Each spoonful offers a delightful interplay of flavors – the earthy vegetables, the bright tomato, and the exotic spices dancing on your palate. The soup is substantial enough to satisfy, yet light enough to leave you feeling nourished and energized.

To complete this culinary creation, a dollop of cooling sour cream is added, its creamy texture a welcome contrast to the warmth of the soup. Fresh cilantro, with its bright, herbaceous notes, is generously scattered over the top, adding a burst of freshness. Finally, crunchy pine nuts provide a delightful textural element, their nutty flavor complementing the other ingredients perfectly.

This soup is an excellent choice for a satisfying lunch or a light dinner. Its flavors are complex and intriguing, yet its preparation is simple and straightforward. If you prefer a smoother consistency, the soup can easily be transformed into a creamy puree.

Simply blend the cooked vegetables with an immersion blender until smooth, then garnish with your favorite toppings. Whether enjoyed as a chunky vegetable soup or a velvety puree, this spiced creation is sure to become a favorite. It's a celebration of simple ingredients, expertly combined to create a dish that is both comforting and flavorful.

Feel free to adjust the spices to your liking, creating a personalized culinary masterpiece that perfectly suits your taste.

Preparation Time

Prep Time
8 min
Cook Time
16 min
Total Time
24 min

Nutrition Information

Per 1 bowls serving
C
Calories
280 Kcal

C
Carbs
15 g
Fi
Fiber
7 g
Sugar
5 g

P
Protein
10 g

C
Fats
20 g
Saturated Fats 8 g
Unsaturated Fats 10 g

Cholestrol 50 mg
Sodium 600 mg
Potassium 800 mg
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Ingredients

    1.
    Vegetable Broth, Bouillon Or Consomme
    Vegetable Broth, Bouillon Or Consomme
    5 cup
    2.
    Sour Cream
    Sour Cream
    4 tablespoon
    3.
    Pine Nuts
    Pine Nuts
    2 tablespoon, whole pieces
    4.
    Cauliflower Florets By Flavorite
    Cauliflower Florets By Flavorite
    1-½ cup
    5.
    Green Cabbage
    Green Cabbage
    1-½ cup
    6.
    Ras El Hanout
    Ras El Hanout
    2 x 1 teaspoon
    7.
    Tomato Paste
    Tomato Paste
    1 tablespoon
    8.
    Butter, Unsalted
    Butter, Unsalted
    1 tablespoon
    9.
    Garlic
    Garlic
    1 clove
    10.
    Onion
    Onion
    1 tablespoon, chopped
    11.
    Turmeric, Ground
    Turmeric, Ground
    ½ teaspoon

Instructions

    1.
    Finely dice the onion and crush the garlic. Melt a generous tablespoon of butter in a large saucepan or Dutch oven over a low/medium heat. Add the onion and garlic. Sweat gently for a few minutes until tender and fragrant.
    2.
    Dice the cauliflower into bite-sized florets. Add to the saucepan along with the ras el hanout, turmeric, and tomato paste. Stir well to combine. Pan fry gently for 2-3 minutes to soften the cauliflower a little. You may add more or fewer spices according to personal taste.
    3.
    While the cauliflower is cooking, thinly slice the cabbage into strips. Add the stock to the saucepan and bring up to a gentle boil. Add the cabbage strips. Simmer for 6-7 minutes or until the cauliflower and cabbage are tender. You may season with salt and pepper if desired - this will depend on the strength of seasoning already in your stock.
    4.
    Divide the soup between individual serving bowls. Top each bowl with a swirled tablespoon of sour cream. Scatter with chopped fresh cilantro and the pine nuts to serve.