Vegetable Cream Soup
Low Carb Recipe
Cauliflower and broccoli are the healthful star vegetables in this hearty and savory Vegetable Cream Soup. The base is made of chicken broth seasoned with garlic, salt, Dijon mustard, salt, pepper and dried tarragon.
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
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.
Recipe makes 12 servings
Serving size: 1 cup