Basic Low Carb Vegetable Cream Soup

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READY IN: 40mins
YIELD: 12 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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