Healthy Cauliflower Soup
Cauliflowers are not only low in carbs but tasty in soup, too. Especially if the soup is beefed up with a tasty vegetable stock and Crème fraiche.
As I lately have some time, I was searching on the web the other day. On the lookout for new, exciting thoughts, inspirational meals that I have never tasted before, to surprise my family with. Hunting for a while unfortunately couldn’t discover any interesting things. Just before I thought to give up on it, I ran across this yummy and simple treat by chance. The dessert seemed so fabulous on its photos, that required urgent actions.
It had been not difficult to imagine just how it is created, its taste and just how much my husband might want it. Mind you, it is rather easy to please him when it comes to treats. Anyway, I got into the page: Suncakemom and used the step by step instuctions that have been accompanied by great images of the task. It really makes life less difficult. I can suppose it’s a bit of a inconvenience to shoot snap shots down the middle of cooking in the kitchen because you will often have sticky hands thus i seriously appreciate the time and energy she placed in to build this post and recipe conveniently implemented.
With that said I’m encouraged presenting my own formulas in a similar fashion. Thanks for the concept.
I had been tweaking the original recipe to make it for the taste of my family. Need to tell you it turned out a terrific success. They loved the taste, the overall look and loved having a treat like this in the midst of a hectic workweek. They ultimately wanted more, more and more. So next time I’m not going to commit the same miscalculation. I am likely to double the quantity .
You can find the original Cauliflower Soup at SunCakeMom
Pour oil in a cooking pot. Heat it up then add diced onion, one diced carrot, celery and salt.
Saute on high heat until onion gets a glassy / translucent look then turn heat down to low and saute until the onion caramelizes for about 20 minutes. Stir it every now and then to avoid the onion burning down.
Add garlic, black pepper, bay leaf and saute for 2 more minutes until garlic gets fragrant.
Add tomato, paprika then fill the pot up with water.
Add rest of the carrots and cauliflower then turn the heat to high, put the lid on and bring the soup to boil. Additional vegetables such as brussels sprouts, turnip, potato, broccoli can also be added at this stage.
After the first bubbles appear on the top of the soup lower the heat to medium to low and simmer the soup until the vegetables get the desired texture for about 10 minutes.
Take the soup off heat and let it cool a bit before serving 1 teaspoon of Crème fraiche or sour cream can be added to a dish of soup at the table.