Ingredients
Main Ingredients
- 2 cups cauliflower florets (or canned chickpeas, drained and rinsed)
- 1 onion, chopped
- 2 cups fresh spinach or kale
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes, stirring occasionally to avoid browning.
- Add Main Ingredients: Stir in the cauliflower florets or canned chickpeas along with the broth. Season with Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.
- Simmer Soup: Let the soup simmer gently for about 10 minutes until the cauliflower softens or the flavors meld, stirring occasionally.
- Add Cream and Greens: Stir in the heavy cream or coconut milk and the fresh spinach or kale. Continue to simmer gently for another 3-5 minutes until the greens wilt and the soup is heated through.
- Serve Warm: Adjust seasoning as needed, then serve the soup warm, garnished if desired with crusty bread or fresh herbs.
Notes
- Using cauliflower instead of chickpeas makes this soup lower in carbohydrates, suitable for keto diets.
- For added protein, incorporate cooked sausage or shredded chicken into the soup.
- You can substitute coconut milk for heavy cream to make the recipe dairy-free and vegan if chickpeas are used instead of cauliflower.
- Fresh herbs like parsley or basil can enhance the flavor profile when added as a garnish.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Keto, Gluten Free
