We had another major snowstorm here in Michigan. There were two days in a row where we were able to go outside without a jacket... and we thought... SPRING IS HERE! Then BAM. 7 inches (at least) in one day. Let's just say that I was less than prepared for a snowstorm as far as groceries go. Then I remembered the head of cauliflower I had in the fridge that needed to be used up. So a loaded low carb cauliflower soup was calling my name!
This is simple, and fills you up easily. Here is what you need:
* 1 Cauliflower head
* 1 Large onion
* 1 Leek
* 1 tbs of olive oil
* 2 tbs of butter
* 3 1/2 cups of vegetable or chicken broth (or can do half and half)
* Food processor
* 6 pieces of bacon
* shredded cheese (your choice but I used colby jack blend)
Lets begin!
Chop the onion and leek. If you do not know how to chop a leek, never fear. Google it and watch the video and in seconds, you will know how. For speed, here is one you can use! Super easy and you want the flavor from it, so don't skip it if you can help it!
Saute the onion and leek together with the olive oil and butter for about 3 - 4 minutes. Do not brown
While those are sauteing, cut the cauliflower into florets, chopping the stem into small pieces. Toss them in with the onion and leek and saute them all together for about 2-3 minutes.
Pour in your broth. Bring to a boil. Lower to a simmer for around 20 minutes. You want the cauliflower very soft. While that is simmering, cook your bacon - crisp so that you can crumble it.
When finished, spoon into a food processor and puree until it is smooth. You may have to do this in halves. Mine didn't all fit in the food processor at once, so I spooned about half in, pureed, then poured that into a soup pot, and did it again with the second half. Be careful as you do not want to lose your broth all over the counter. So go slow.
Warm the soup, crumble your bacon and grab your cheese! You have a nice, low carb, hearty bowl of soup to keep you warm while we wait for winter to end!
Enjoy!
This is simple, and fills you up easily. Here is what you need:
* 1 Cauliflower head
* 1 Large onion
* 1 Leek
* 1 tbs of olive oil
* 2 tbs of butter
* 3 1/2 cups of vegetable or chicken broth (or can do half and half)
* Food processor
* 6 pieces of bacon
* shredded cheese (your choice but I used colby jack blend)
Lets begin!
Chop the onion and leek. If you do not know how to chop a leek, never fear. Google it and watch the video and in seconds, you will know how. For speed, here is one you can use! Super easy and you want the flavor from it, so don't skip it if you can help it!
Saute the onion and leek together with the olive oil and butter for about 3 - 4 minutes. Do not brown
While those are sauteing, cut the cauliflower into florets, chopping the stem into small pieces. Toss them in with the onion and leek and saute them all together for about 2-3 minutes.
Pour in your broth. Bring to a boil. Lower to a simmer for around 20 minutes. You want the cauliflower very soft. While that is simmering, cook your bacon - crisp so that you can crumble it.
When finished, spoon into a food processor and puree until it is smooth. You may have to do this in halves. Mine didn't all fit in the food processor at once, so I spooned about half in, pureed, then poured that into a soup pot, and did it again with the second half. Be careful as you do not want to lose your broth all over the counter. So go slow.
Warm the soup, crumble your bacon and grab your cheese! You have a nice, low carb, hearty bowl of soup to keep you warm while we wait for winter to end!
Enjoy!
