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Vegetable Cream Soup

Low Carbohydrate Recipe

Cauliflower and broccoli are the healthful vegetables in this hearty soup. The base is made of chicken broth seasoned with garlic, salt, Dijon mustard, salt, pepper and dried tarragon.

Ingredients

1 pound cauliflower
1-1/2 pound broccoli
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
10 cups chicken stock
1 teaspoon salt
1 tablespoon Dijon mustard
1 teaspoon dried tarragon leaves
Sea salt and freshly ground black pepper
Heavy cream, optional

Recipe Directions

Bowl of Vegetable Cream Soup

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 using.

Nutrition Information

Recipe makes 12 servings
Serving size: 1 cup
Carbohydrates: 5.1

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