Can I make this soup dairy-free?

Yes! Replace the cottage cheese with blended silken tofu or cashew cream for a dairy-free version. You'll still get that creamy texture, though the flavor will be slightly different. Add a squeeze of lemon juice to mimic the tangy quality of cottage cheese.

Why does my cottage cheese cauliflower soup taste bland?

Cauliflower has a mild flavor, so this soup really benefits from proper seasoning. Make sure you're using enough salt and pepper, and don't skip the cumin, which adds warmth. I sometimes add a pinch of nutmeg or a squeeze of lemon juice at the end to brighten the flavors.

Can I add other vegetables to this soup?

Absolutely! A handful of spinach or kale blended in adds nutrients and a subtle color. Roasted garlic instead of raw gives a sweeter, more mellow flavor. Some people love adding a small potato or parsnip for extra body, though this increases the carb content slightly..

Amazing Low-Carb Cottage Cheese Cauliflower Soup Recipe in 35 minutes

Name: Cottage Cheese Cauliflower Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 head cauliflower, chopped into florets (about 4-5 cups); 4 cups vegetable broth (low-sodium recommended); 1 cup cottage cheese (full-fat or low-fat); 1 teaspoon ground cumin; Salt and pepper to taste; Chopped chives for garnish

Cottage Cheese Cauliflower Soup

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This low-carb, creamy cauliflower soup made with cottage cheese is a satisfying and guilt-free option for those looking to enjoy a hearty meal without the extra calories.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Simmer, Blend
Cuisine: American

Ingredients

Scale

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 head cauliflower, chopped into florets (about 4–5 cups)
4 cups vegetable broth (low-sodium recommended)
1 cup cottage cheese (full-fat or low-fat)
1 teaspoon ground cumin
Salt and pepper to taste
Chopped chives for garnish

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Instructions

Heat olive oil in a large 4-6 quart pot over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened and translucent.
Add chopped cauliflower florets to pot. Stir and cook for about 5 minutes, stirring occasionally, until cauliflower begins to soften and get slightly golden on edges.
Pour in vegetable broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes until cauliflower is completely tender and easily pierced with a fork.
Use an immersion blender to puree soup for 1-2 minutes until completely smooth and creamy. If soup seems too thick, add additional broth ¼ cup at a time. If using regular blender, let soup cool 5 minutes, fill blender only halfway, remove center cap, and cover with kitchen towel.
Reduce heat to low. Stir in cottage cheese and cumin gradually until fully incorporated. Warm through for 2 minutes, stirring gently, without boiling to prevent graininess.
Season with salt and pepper to taste, keeping in mind cottage cheese adds saltiness. Ladle into bowls and garnish with chopped chives.

Notes

Include tender inner cauliflower stem when chopping for extra creaminess and less waste.
Full-fat cottage cheese creates the smoothest, creamiest texture. Good Culture brand blends particularly well.
Soup thickens in refrigerator. Add splash of broth when reheating.
For extra flavor, add pinch of nutmeg or squeeze of lemon juice before serving.
Can freeze for up to 2 months, though cottage cheese texture may change slightly upon thawing.

Nutrition

Serving Size: 1.5 cups
Calories: 165 kcal
Sugar: 6 g
Sodium: 580 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 4 g
Protein: 11 g
Cholesterol: 5 mg

Find it online: https://www.benefitiany.com/cottage-cheese-cauliflower-soup/