Cooktop Cove: How to make low-carb cream of cauliflower soup
By Lindsay Mattison
Cream of cauliflower soup couldn't be easier to make. You only need a handful of ingredients and a blender to make it happen. Because of that, the recipe below becomes a go-to meal when you want something creamy and comforting. The real key to making this successful is using a good stock. Chicken stock is more full-flavored than vegetable stock, and many people have it on hand.
If you want to make this dish more interesting, crisp up a few slices of bacon and serve them on top as a garnish. Or add shredded chicken or pork into the soup after you puree it. If you want to keep it vegetarian, toss in some roasted vegetables to add texture. The possibilities are endless because this soup is essentially a comforting blank canvas of a meal.
Low-carb cream of cauliflower soup
4
5 minutes
15 minutes
20 minutes
1 large cauliflower, cut into pieces
2 cloves garlic, peeled
4 cups chicken stock
1 cup heavy cream
1 cup cream cheese
Pinch nutmeg
Salt and pepper, to taste
In a large saucepan, heat the cauliflower, garlic and chicken stock over medium-high heat.
Simmer for 10 to 15 minutes, until the cauliflower is soft when pierced with a fork.
Add the heavy cream and cream cheese and transfer the contents to a high-powered blender. Blend until the contents are very smooth.
Return the soup to the pot and season with nutmeg, salt and pepper.
Copyright 2016 Cooktop Cove