Low Carb Cauliflower Soup
Creamy and flavorful, this goes well with salad for a low carb lunch."I changed potato flakes to using cubed potatoes - raises carb level. Also added curry powder when boiling the potatoes and cauliflower to make curried version which was delicious. Used vegetable stock and more of it. Drained some of it off and used most of it then added cream but not the milk (not that recipe said when to use the milk anyway). Just tore the spinach to sprinkle in but did this while heating in saucepan rather than in blender as prefer piping hot soup. Literally threw in spinach stirred ten times and served so that spinack wasn't mush! Will definately make again" - PondACB
Yield: 10 Ready in 45 minutes
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Verified by stevemur
Low Carb Cauliflower Soup Preparation
Cut up cauliflower into medium (about 1 - 1 1/2 inch) chunks. Don't forget that the center core (except the very bottom) is edible also. Place in saucepan with the vegetable broth. You can use chicken broth if you wish but the dish won't be vegetarian then.
Cook the cauliflower until very tender (about 15 minutes) then move the broth and cauliflower to a food processor or (in smaller batches) a blender. Be sure to place a towel over the top of the blender. That way you won't get a bath in scalding hot broth if the top comes off while blending the hot liquid.
Pulse briefly to get things broken up then add the tumeric to give it a rich yellow color. Pulse a few more times and sprinkle in the potato flakes. These give the soup a smoother texture as the cauliflower can be a bit "grainy". Mix in the cream and possibly a bit more broth to adjust the thickness. Blend once more and season with salt & pepper.
Stir in spinach just prior to serving and garnish with a few shreds on top.
Each (app 3/4 cup ) serving contains an estimated:
Cals: 52, FatCals: 28, TotFat: 3g
SatFat: 2g, PolyFat: 0g, MonoFat: 1g
Chol: 10mg, Na: 380mg, K: 215mg
TotalCarbs: 5g, Fiber: 2g, Sugars: 2g
NetCarbs: 3g, Protein: 2g
If you prefer a spicier flavor add a dash of your favorite hot sauce to each cup.
I served this with a spinach salad and warm bacon dressing. We had home-made vegetable stock in the freezer that was low-salt. The commercial version might have more.
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