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 lately have some time, I was browsing on the internet yesterday. Looking for new, stirring tips, inspiring dishes that I have never tried before, to impress my family with. Hunting for a long time yet could not come across lots of interesting things. Right before I thought to give up on it, I ran across this yummy and easy dessert by luck over Suncakemom. It seemed so mouth-watering on its image, that required prompt actions.

It had been simple enough to imagine just how it is created, its taste and just how much my husband might want it. Mind you, it is quite simple to please the guy in terms of treats. Anyway, I went to the site and used the step-by-step instuctions which were combined with great photographs of the method. It really makes life faster and easier. I can suppose it’s a bit of a inconvenience to shoot photographs in the middle of baking in the kitchen as you ordinarily have gross hands and so i pretty appreciate the time and effort she devote for making this post and recipe easily followed.

With that in mind I’m inspired presenting my very own recipe in a similar fashion. Appreciate your the concept.

I had been fine tuning the original mixture create it for the taste of my family. I have to mention that it was a great outcome. They enjoyed the taste, the thickness and loved getting a delicacy like this in the middle of a hectic workweek. They ultimately wanted even more, a lot more. So the next time I’m not going to commit the same miscalculation. I’m going to double the volume .

Cauliflower Soup Creamy Credit goes to 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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