Low Carb Cauliflower Cheddar Soup Recipe 445 Recipes

LOW CARB CAULIFLOWER CHEDDAR SOUP RECIPE - (4.4/5)

Steps:

• In a large pot or Dutch oven heat the oil and cook the onion until it begins to soften, about 4 or 5 minutes. Add garlic, and cook another 30 seconds. Add the cauliflower, and stir. Then add the broth, herbs and spices. Cover, and bring to a simmer. Cook until the cauliflower is soft, about 10 minutes. Remove bay leaves. While the vegetables are cooking, grate the cheese, and toss with the cornstarch. When the cauliflower is soft, puree the soup with an immersion blender. Add the cream and the cheese. Stir as the cheese melts, and then add the mustard. Taste and adjust salt and spices. http://www.not-too-sweet.com/low-carb-cauliflower-cheddar-soup/

CAULIFLOWER AND WHITE CHEDDAR CHEESE SOUP

Steps:

• Cut cauliflower heads into florets.
• Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
• Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
• Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .