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 currently have some time, I was looking on the web last week. Looking for fresh, challenging tips, inspirational recipes that We have never tried before, to amaze my loved ones with. Hunting for a while yet couldn’t come across too many interesting things. Just before I wanted to give up on it, I came upon this yummy and simple dessert by luck at Suncakemom. It seemed so yummy on its pic, that required prompt actions.
It had been not so difficult to imagine the way it is created, its taste and how much my hubby might want it. Mind you, it is very easy to delight him in terms of puddings. Anyway, I went to the site and followed the step-by-step instuctions that had been accompanied by superb images of the operation. It really makes life much easier. I could suppose it’s a bit of a inconvenience to shoot pics in the middle of cooking in the kitchen as you may usually have gross hands so I pretty appreciate the time and energy she devote to make this post and recipe conveniently implemented.
That being said I am empowered presenting my personal dishes in the same way. Appreciate your the idea.
I had been fine tuning the main formula to make it for the taste of my loved ones. I can mention that it was a terrific outcome. They enjoyed the flavor, the overall look and loved having a sweet such as this in the middle of a lively week. They quite simply wanted lots more, a lot more. So next time I am not going to make the same miscalculation. I’m going to multiply the quantity to make them delighted.
Thanks for SunCakeMom who made the Cauliflower Soup Creamy a reaility
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.