Cauliflower Soup (Low Carb Recipe)

Name: Cauliflower Soup (Low Carb Recipe)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 large cauliflower (about 2 pounds or 1 kilo, cut into florets); 1 large onion (sliced or chopped); 6 cloves garlic (smashed with the back of a knife or minced); 1 pinch salt (to taste); 1 pinch pepper (to taste); 2 tablespoons olive oil; 5 cups chicken stock (or broth, substitute with vegetable stock); 2 teaspoons fresh parsley (chopped, or thyme or rosemary ); 1/2 cup heavy cream (or thickened cream); 2 tablespoons chives (or green onions, finely chopped ); 1/2 cup diced bacon (pre-cooked to serve); 1/4 cup shredded cheese (cheddar, mozzarella, provolone, parmesan, gruyere)

Thick and Creamy Cauliflower Soup is a delicious, healthy low carb substitute for potato soup! Blended with cream and served with crispy bacon, chives and shredded cheese, our Cauliflower Soup recipe is perfect for meal prep and reheats beautifully. Skip the bacon and make it vegetarian!

⏱️ 60 menit 🔪 Persiapan: 15 menit 🔥 Masak: 45 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Cafe Delites

Bahan-bahan

6 porsi

1 large cauliflower (about 2 pounds or 1 kilo, cut into florets)
1 large onion (sliced or chopped)
6 cloves garlic (smashed with the back of a knife or minced)
1 pinch salt (to taste)
1 pinch pepper (to taste)
2 tablespoons olive oil
5 cups chicken stock (or broth, substitute with vegetable stock)
2 teaspoons fresh parsley (chopped, or thyme or rosemary )
1/2 cup heavy cream (or thickened cream)
2 tablespoons chives (or green onions, finely chopped )
1/2 cup diced bacon (pre-cooked to serve)
1/4 cup shredded cheese (cheddar, mozzarella, provolone, parmesan, gruyere)

Langkah-langkah

Preheat the oven to 425°F (220°C).
Lightly grease a large rimmed baking sheet. Combine cauliflower, onion and garlic on the baking sheet. Season with a generous amount of salt and pepper. Toss with olive oil until evenly coated in oil.
Arrange in a single layer. Bake for 15 minutes.
Toss the cauliflower through the onions and garlic, then return to the oven and bake for a further 10-15 minutes until the cauliflower is caramelized on the edges and fork-tender.
Transfer cauliflower to a pot. Add stock* and herbs. Bring to a simmer over medium heat.
Cook, stirring occasionally for 15 minutes to let the flavours blend.
When cauliflower is soft, remove from the heat and let cool for 5 minutes.
Carefully transfer the soup to a blender, working in batches if necessary, taking care to let the steam escape (cover escaping steam with a kitchen towel).Alternatively, purée with an immersion blender.
Add the cream and blend until smooth. Taste test and add extra salt and pepper seasoning, if needed, then blend again.**
To serve, top bowls of soup with cooked bacon, shredded cheese and chopped chives or green onion.