Cauliflowers are not only low in carbs but tasty in soup, too. Especially if the soup is beefed up with a tasty vegetable stock and Crème fraiche.
As I most recently have a little time, I was searching on the web yesterday. In need of new, exciting ideas, inspirational dishes that We have never used before, to amaze my family with. Hunting for quite some time but couldn’t discover lots of interesting things. Just before I thought to give up on it, I stumbled on this scrumptious and easy treat simply by accident on Suncakemom. It looked so scrumptious on its image, it required rapid actions.
It was not difficult to imagine how it is created, its taste and how much my husband is going to like it. Mind you, it is rather easy to delight him in terms of puddings. Yes, I’m a blessed one. Or maybe he is.Anyway, I went to the website and simply used the simple instuctions which were combined with nice pictures of the operation. It really makes life much easier. I can imagine that it’s a slight inconvenience to take pics down the middle of cooking in the kitchen as you may most often have sticky hands thus i genuinely appreciate the commitment she placed in for making this blogpost and recipe easily followed.
That being said I’m encouraged presenting my very own formulas in the same way. Many thanks for the concept.
I was fine tuning the main formula to make it for the taste of my loved ones. I’ve got to mention it turned out a great success. They loved the taste, the thickness and loved getting a delicacy like this in the midst of a lively week. They basically requested lots more, a lot more. So the next occasion I’m not going to make the same miscalculation. I’m gonna multiply the amount to make them pleased.
This was made possible through SunCakeMom who provided the original Healthy Cauliflower Soup.
Pour oil in a cooking pot. Heat it up then add diced onion, one diced carrot, celery and salt.
Saute on high heat until onion gets a glassy / translucent look then turn heat down to low and saute until the onion caramelizes for about 20 minutes. Stir it every now and then to avoid the onion burning down.
Add garlic, black pepper, bay leaf and saute for 2 more minutes until garlic gets fragrant.
Add tomato, paprika then fill the pot up with water.
Add rest of the carrots and cauliflower then turn the heat to high, put the lid on and bring the soup to boil. Additional vegetables such as brussels sprouts, turnip, potato, broccoli can also be added at this stage.
After the first bubbles appear on the top of the soup lower the heat to medium to low and simmer the soup until the vegetables get the desired texture for about 10 minutes.
Take the soup off heat and let it cool a bit before serving 1 teaspoon of Crème fraiche or sour cream can be added to a dish of soup at the table.