The Creamiest Low-Carb Vegetable Soup

Step 1Wash the vegetables. Remove the green parts of the cauliflower. Peel the onion and garlic.

Step 2Heat the ghee over medium to high heat in a large saucepan. Chop the onion and garlic finely and sauté until translucent.

Step 3Add chopped cauliflower, zucchini, celery and seasonings.

Step 4Add broth and water and bring to the boil. Place a lid on the saucepan and reduce to a simmer. Cook until vegetables are soft, for about 15 minutes.

Step 5Remove from heat and use an immersion mixer to puree until smooth. Add cream and return to heat until heated through.

Step 6Serve with a drizzle of olive oil (about ¹/₂ tablespoon per serving) and a sprig of thyme.
Store in refrigerator, in a covered container, for up to 5 days or freeze in single serve portions.