Cauliflowers are not only low in carbs but tasty in soup, too. Especially if the soup is beefed up with a tasty vegetable stock and Crème fraiche.
As I most recently have a little time, I was searching on the internet yesterday. Looking for fresh, exciting tips, inspiring dishes that We have never tested before, to astonish my family with. Searching for a while but couldn’t discover lots of interesting stuff. Just before I thought to give up on it, I stumbled on this fabulous and easy treat simply by chance on Suncakemom. It seemed so tempting
on its photo, that required immediate actions.
It had been not difficult to imagine the way it’s created, how it tastes and how much my hubby might want it. Actually, it is very simple to please the man in terms of puddings. Yes, I’m a blessed one. Or maybe he is.Anyhow, I got into the page and followed the precise instuctions that had been coupled with superb photographs of the task. It really makes life much easier. I can suppose it is a bit of a effort to shoot photos down the middle of baking in the kitchen as you may will often have gross hands so that i genuinely appreciate the time and energy she placed in to build this post and recipe easily implemented.
With that said I am encouraged to present my own recipes similarly. Thanks for the thought.
I had been fine tuning the original mixture create it for the taste of my loved ones. Need to mention it turned out an awesome success. They loved the flavour, the overall look and enjoyed getting a delicacy such as this in the midst of a hectic workweek. They quite simply wanted even more, many more. Thus next time I am not going to make the same miscalculation. I am likely to twin the amount .
This was made possible through SunCakeMom who provided the original Easy Cauliflower Soup.
Pour oil in a cooking pot. Heat it up then add diced onion, one diced carrot, celery and salt.
Saute on high heat until onion gets a glassy / translucent look then turn heat down to low and saute until the onion caramelizes for about 20 minutes. Stir it every now and then to avoid the onion burning down.
Add garlic, black pepper, bay leaf and saute for 2 more minutes until garlic gets fragrant.
Add tomato, paprika then fill the pot up with water.
Add rest of the carrots and cauliflower then turn the heat to high, put the lid on and bring the soup to boil. Additional vegetables such as brussels sprouts, turnip, potato, broccoli can also be added at this stage.
After the first bubbles appear on the top of the soup lower the heat to medium to low and simmer the soup until the vegetables get the desired texture for about 10 minutes.
Take the soup off heat and let it cool a bit before serving 1 teaspoon of Crème fraiche or sour cream can be added to a dish of soup at the table.