Easy Cauliflower Soup

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 some time, I had been browsing on the web last week. Attempting to find fresh, fascinating thoughts, inspirational dishes that We have never tasted before, to treat my family with. Hunting for a long time but could not come across lots of interesting stuff. Just before I thought to give up on it, I found this tempting and simple dessert by luck at Suncakemom. It seemed so tempting

on its image, that required immediate actions.

It was easy to imagine how it is created, how it tastes and just how much my husband is going to love it. Actually, it is quite simple to please him in terms of cakes. Anyhow, I visited the page and then used the step-by-step instuctions that have been combined with superb snap shots of the operation. It really makes life quite easy. I can suppose it is a bit of a hassle to take photos down the middle of cooking in the kitchen as you most often have sticky hands so I sincerely appreciate the effort and time she placed in to make this post and recipe conveniently implemented.

That being said I’m empowered to present my own formulas similarly. Many thanks for the thought.

I was tweaking the original formula create it for the taste of my family. Need to tell you it had been an awesome outcome. They enjoyed the flavour, the structure and loved having a sweet such as this in the midst of a stressful week. They basically requested even more, a lot more. Thus next time I am not going to commit the same miscalculation. I am going to double the volume to make them pleased.

For more Cauliflower Soup Vegan check out SunCakeMom

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.

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