Creamy Cauliflower Soup
Serve with your choice of protein, e.g. crushed bacon, or your choice of bread which will also boost the protein. We use linseed bread.
Makes 2 portions - each portion contains:
202 Calories / 8.4g Carbs / 7g Protein / 15.7g Fat
300g Fresh Cauliflower Florets
20g Unsalted Butter / Olive Oil
1 Garlic Cloves / 5g Garlic Puree
50g Finely Sliced Leeks / Shallots
1 Vegetable Stock Cube in 500ml Boiling Water
50ml Fresh Soured Cream or Coconut Milk (tinned)
Chop the garlic and leek. If you intend to blend the soup, these can be roughly chopped.
Add the oil / butter to a sauce pan over a medium heat. Once heated, add the leek and garlic, cover the pan and allow to cook for 5 minutes.
Add the cauliflower florets and cook for a few minutes with the leeks.
Dissolve the stock cube in the boiling water.
Reduce the temperature and simmer for 10 minutes.
Stir in the cream and season to taste.
If using a stick blender, allow to cool a little before blending. If using a jug blender / nutri-bullet, allow to fully cool before blending.
Nutrition per serving
Calories 202, Carbs (net) 8.4 grams, Protein 7 grams, Fat 15.7 grams