Creamy Cauliflower Soup

Ever wish you could have all the satisfying, creamy goodness of potato soup without all of the carbs?

Well, now you can!

This delicious soup is crammed with veggies but you wouldn’t know it because they are all blended together into velvety perfect

Frying up a few slices of bacon and then using the bacon fat to cook the veggies adds an extra layer of deliciousness to this soup that is hearty enough to be a meal all on its own - but when paired with a crunchy, melty grilled cheese - MMMM Perfection!

Start by dicing up carrots, celery, and onion. Fun fact, you don’t have to peel carrots! In fact, the skin contains lots of good-for-you nutrients. So skip the peeler and just give them a good scrub.

Then fry-up the bacon. When the bacon is crispy and the fat has rendered remove the bacon to drain on paper towels.

With the heat at medium, add the veggies to the bacon fat in the pan.

Cook the veggies for five minutes and then stir in the riced cauliflower. Cover the pot and cook for just a few minutes. If the pan seems a little too hot, reduce the heat. The goal is for all of the veggies to get soft but not brown.

When the veggies are soft, sprinkle the whole-wheat pastry flour all over and cook for just a few minutes. Then, slowly add the broth and milk; mixing in after each addition.

When all of the liquid is in the pot, carefully insert your immersion blender and blend until you have a smooth, velvety soup.

When your soup is perfectly smooth, add it to a bowl and top with cheese, green onions, bacon, even some sour cream if that’s your jam!

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Creamy Cauliflower Soup

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Yield 61x2x3x4x5x

Author 1200Today

Prep time

15 Min

Cook time

20 Min

Total time

35 Min

Velvety, warm, delicious, AND low-carb! This is your low-carb swap for yummy potato soup.

IngredientsUSMetric

• 4 slices of bacon, diced
• 4 tablespoons of extra-virgin olive oil
• 2 cloves of garlic, minced
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/4 whole wheat pastry flour
• 4 cups of chicken broth
• 1 cup of milk (any variety works)
• 24 oz fresh, riced cauliflower (could also use frozen)
• Salt and pepper, to taste
• Toppings: sour cream, shredded cheddar cheese, bacon, chopped green onions

Instructions

1. Heat a large stockpot over medium heat. Add the bacon and cook until crispy, about 6 minutes. Transfer the bacon to a paper-towel-lined plate.
2. Add the EVOO to the pot along with onion, celery, and carrots. Cook, stirring occasionally until the veggies are almost soft. Then, add the garlic and cauliflower.
3. Cover the pot and cook for just a few minutes. Watch to be sure that the veggies do not brown.
4. Whisk in the flour and cook for about one minute. Gradually add chicken broth and milk. Cook, whisking constantly until slightly thickened, about five minutes.
5. Carefully insert the immersion blender and blend on low until the whole pot is smooth.
6. Serve immediately with your favorite toppings.

Nutrition Facts

Calories

243.71

Fat (grams)

18.88

Sat. Fat (grams)

5.15

Carbs (grams)

12.6

Fiber (grams)

3.2

Net carbs

9.4

Sugar (grams)

6.59

Protein (grams)

7.99

Sodium (milligrams)

808.98

Cholesterol (grams)

22.69

Estimate only

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