Keto Cauliflower Celeriac Soup

Ingredients:

• 1 medium cauliflower, chopped into florets
• 1 medium celeriac (celery root), peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth (preferably low-sodium)
• 1 cup heavy cream
• 2 tbsp olive oil or butter
• Salt and pepper, to taste
• Fresh thyme or rosemary (optional, for garnish)
• 1-2 tbsp lemon juice (optional, for a little tang)

Instructions:

1. Prepare the Vegetables: Start by washing and chopping the cauliflower and celeriac into small pieces. Set aside.
2. Sauté Aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
3. Cook the Vegetables: Add the chopped cauliflower and celeriac to the pot. Stir to combine and cook for another 5 minutes.
4. Add Broth: Pour in the chicken or vegetable broth, ensuring the vegetables are covered. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the vegetables are tender.
5. Blend the Soup: Once the vegetables are soft, use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender. Blend until smooth and return to the pot.
6. Add Cream: Stir in the heavy cream and season with salt and pepper to taste. Simmer the soup on low for an additional 5 minutes to heat through and thicken slightly.
7. Optional Garnish: If desired, stir in a bit of lemon juice for some extra flavor or top with fresh herbs like thyme or rosemary.
8. Serve: Ladle the soup into bowls and serve warm. Enjoy your creamy, keto-friendly cauliflower celeriac soup!

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