Creamy Cauliflower Soup with Chicken
This creamy cauliflower soup with tender strips of chicken breast is quick to make, wonderfully warming and beautifully light. A touch of curry powder adds gentle spice, while nutmeg brings a soft, aromatic depth. Perfect for anyone who wants a satisfying, low-carb meal on the table with minimal effort. As a bonus, it's naturally gluten-free and packed with protein.
Ingredients
- 250 g cauliflower
- 0.5 l vegetable stock
- curry powder, to taste
- nutmeg, to taste
- pepper, to taste
- salt, to taste
- 100 g chicken breast strips, cooked
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 1 Serving |
|---|---|---|
| Calories | 185 kcal | 185 kcal |
| Carbohydrates | 10 g | 10 g |
| Protein | 24 g | 24 g |
| Fat | 4 g | 4 g |
| Fibre | 4 g | 4 g |
| of which sugar | 5 g | 5 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Wash and trim the cauliflower, then cut it into small florets.
- Put the cauliflower florets and vegetable stock in a pan and simmer until the cauliflower is soft.
- Blend the soup until smooth, then season to taste with curry powder, nutmeg, pepper and salt.
- Stir the cooked chicken breast strips (chopped into small pieces) into the soup and heat everything through until piping hot and ready to serve.
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Nutrition facts per serving (estimate)
| Calories | 185 kcal |
|---|---|
| Carbohydrates | 10 g |
| Protein | 24 g |
| Fat | 4 g |
| Fibre | 4 g |
| of which sugar | 5 g |
Frequently asked questions
Is this cauliflower soup really low carb?
Yes. Cauliflower is naturally low in carbohydrates and this soup contains no potatoes or flour, so it fits well into a low-carb way of eating.
Can I leave out the chicken?
Yes. Without the chicken the soup is vegetarian and vegan. Just be sure to use a vegan vegetable stock.
How long does the soup keep?
Stored in an airtight container in the fridge, it keeps well for about 2 to 3 days. It also freezes without any trouble.
Can I use frozen cauliflower?
Yes, frozen cauliflower works just as well. You can add it straight to the stock without thawing it first.
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