Low Carb Soups And Stews Recipes

Ingredients:

1 lb cauliflower
1 1/2 lb broccoli
1 = (or one of the suggestions in th, e
1 comments below)
2 tbsp extra-virgin olive oil
2 garlic cloves, minced
10 cup chicken stock
1 tsp salt
1 tbsp dijon mustard
1 tsp dried tarragon leaves
1 = (or herb of your choice)
1 sea salt, to taste
1 freshly-ground black pepper, to taste
1 heavy cream, (optional)

Instructions:

Trim the broccoli and cauliflower and chop coarsely. The core of the
cauliflower and the broccoli should be used too. Save a few tiny florets
of broccoli to add later.

In a large pot, heat the oil over medium heat. Add the garlic and sizzle
until it smells fragrant. Add the broccoli, cauliflower, stock and salt.
Bring to a boil, turn down and cook at a lively simmer until the vegetables
are tender, about 20 minutes.

Puree in batches in a food processor or blender -- a blender works best for
this -- with the mustard and tarragon add the broccoli florets and season
to taste. Thin with stock or water if the soup is too thick. Add the
cream if desired.

This recipe yields about 12 cups.

The dairy is optional and not included in the count.
Total Calories: 566
Fat: 31 grams
Carbs: 63 grams
Fiber: 33 grams
Protein: 31 grams

Comments: I started making this soup during a non-dairy phase and found
that the Dijon added a special zing to the flavour. Add more if you like
it!

Other vegetables can replace the cauliflower: asparagus, spinach, red bell
peppers, tomatoes or more cauliflower. I once made it with red Swiss chard
stalks and it was delicious! If you use a fibrous vegetable like
asparagus, strain the soup through a sieve after pureeing.

There are many options for garnishing -- bacon bits, chunks of chicken,
ham, sour cream, crispy prosciutto or pancetta, smoked salmon or a
sprinkling of cheese. Blue cheese is great with plain cauliflower and
smoked salmon is elegant on asparagus.

Servings: 0