Prep 15 mins
Cook 25 mins
Karen's Gourmet Low-Carb Recipes By Karen Barnaby "I started making this soup during a non-dairy phase and found that the Dijon added a special zing to the flavour. Add more if you like it! Other vegetables can replace the cauliflower: asparagus, spinach, red bell peppers, tomatoes or more cauliflower. I once made it with red Swiss chard stalks and it was delicious! If you use a fibrous vegetable like asparagus, strain the soup through a sieve after pureeing. There are many options for garnishing - bacon bits, chunks of chicken, ham, sour cream, crispy prosciutto or pancetta, smoked salmon or a sprinkling of cheese. Blue cheese is great with plain cauliflower and smoked salmon is elegant on asparagus."
- 1 lb cauliflower
- 1 1⁄2 lbs broccoli
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 10 cups chicken stock
- 1 teaspoon salt
- 1 tablespoon Dijon mustard
- 1 teaspoon dried tarragon leaves or 1 teaspoon herbs, of your choice
- sea salt
- fresh ground black pepper
- heavy cream (optional)
- Trim the broccoli and cauliflower and chop coarsely.
- The core of the cauliflower and broccoli should be used too.
- Save a few tiny florets of broccoli to add later.
- In a large pot, heat the oil over medium heat.
- Add the garlic and sizzle until it smells fragrant.
- Add the broccoli, cauliflower, stock and salt.
- Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.
- Puree in batches in a food processor or blender - a blender works best for this - with the mustard and tarragon add the broccoli florets and season to taste.
- Thin with stock or water if the soup is too thick.
- Add the cream if desired.
- The dairy is optional and not included in the count.
- Total Calories: 566.
- Fat: 31 grams.
- Carbs: 63 grams.
- Fiber: 33 grams.
- Protein: 31 grams.