Low carb, non dairy soup recipe. 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.
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.
The dairy is optional and not included in the count.
Total Calories: 566
Fat: 31 grams
Carbs: 63 grams (5.25 per cup)
Fiber: 33 grams
Protein: 31 grams
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|Serving Size: 1 Serving (503g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 72 (36%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 18.9mg||6 %|
|Sodium 631.3mg||22 %|
|Potassium 724.1mg||19 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 17.9g|
|Protein 12.6g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 202
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