Dinner • Vegetables • up to 30 min • Pot • Airfryer Sugar-free • Gluten-free • Meat-free
Ingredients: * Cauliflower – 150 g * Cream 30% – 2 tablespoons (30 ml) * Butter – 1 teaspoon (5 g) * Salt – to taste * Pepper – to taste * Water – approx. 400 ml
PREPARATION – POT: * Divide the cauliflower into florets. * Boil in salted water for approx. 10 minutes, until soft. * Drain (leave a little water). * Add butter and cream. * Blend until smooth. * Season with salt and pepper, reheat if necessary.
PREPARATION – AIRFRYER: * Transfer the soup to an ovenproof dish. * Heat for 6 minutes at 160°C.
📊KETO (1 serving): * Calories ~320 kcal * Fat ~26 g * Protein ~7 g * Net carbs ~4 g
💡 TIP: * If the cream is too thick, add 1-2 tablespoons of hot water or broth.
