Creamy Cauliflower Soup

Creamy Cauliflower soup? Sounds a little odd, doesn’t it? Well yes. Yes it does. Cauliflower is an interesting staple to add to your low carb diet. Cauliflower soup isn’t totally unlike Cream of Broccoli Soup or Creamy of Potato Soup. You can turn any or all vegetables into some sort of soup, and it’s pretty easy to disguise cauliflower if you add enough supplemental ingredients.

Nutrition Info for Cauliflower

1 serving of cooked or raw cauliflower is 1 cup, or 100 grams. So in my mind, when you add supplemental ingredients like carrots, celery, onion and seasonings, really it becomes a major source of protein. 1 head of cauliflower is has 4-6 servings, therefore 8-12 g. When you consider the other vegetables, 2 cups of my Creamy Cauliflower Soup has X grams of protein!

• 25 Cal.
• 0 g Fat
• 3 Net Carbs
  • 5 g of carb
  • 2 g of dietary fiber
• 2 g of protein

Creamy Cauliflower Soup Recipe

Ingredients

• 1 head of cauliflower
• 1 red potato
• 2 carrots, shredded
• 4 celery sticks
• 2 cloves of garlic
• 1 cup of half and half, milk or heavy cream. The heavier the dairy choice, the creamier and richer it is. I use Half and Half from a local dairy farm.

• 1 stick of butter
• 1/4 cup Flour
• Salt and pepper, to taste
• 4 cups of Chicken Stock. If you’re vegetarian, you can easily swap this out for vegetable stock.

Instructions

Making the Cauliflower Soup

• Chop onions, cauliflower, potato and celery, mince garlic, and shred the carrots. Set cauliflower and potato to the side in a separate bowl.
• In a pot, combine 1/4 cup of butter, celery sticks, shredded carrots, onion and garlic.
• Sauté vegetables until translucent. You may add some seasoning in this step if you wish.
• Add chicken stock and chopped potato and cauliflower. Bring to a boil and cover with a lid.
• Boil until vegetables are is soft.

Making the Roux

• In a pan, melt butter and add flour
• Mix butter and flour to create a paste
• Optional: Add a ladle’s worth of broth to the pan
• Add the milk to the pan and turn the heat down to low-medium
• Continuously stir the milk mixture in the pan until it has bubbled and thickened. Be careful not to scorch the roux!
• Once it is very thick, pour it into the pot with the rest of the vegetable soup
• Use an immersion blender and carefully blend all ingredients together
• Bring soup to a low boil for 5-10 minutes
• Remove from heat and let thicken for a short while
• Optional: Add some cheddar cheese to the soup

Enjoy this Creamy Cauliflower Soup with cheddar cheese, bacon and one of my bread roll recipes

• Fresh Baked French Bread
• Low Carb Cheesy Bread Rolls
• Dinner Rolls from The Prepared Pantry