Fructose Free Rosemary-Garlic Creamy Cauliflower Soup with Broccoli
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
Soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1 large head cauliflower (about 2 lbs), cut into florets
- 1 medium yukon gold potato, peeled and diced
- 4 cups chicken broth
- Ā½ cup heavy cream
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
Broccoli finish
- 2 cups broccoli florets, cut small
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
For serving
- 1ā2 tbsp olive oil, for drizzling (optional)
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5ā6 minutes.
- 2
Add the minced garlic, rosemary, and thyme. Cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!