Cauliflower Soup with Crumbled Pancetta : Low Carb

Who says you can't enjoy soup in the warmer months! Well May in parts of the Northern Hemisphere can be warm ... but apparently we may be getting a blast of cooler arctic air soon! So with that in mind when I saw this lovely recipe suggestion, I thought it one to share ...

Anne Aobadia, is Chief Editor of the Swedish magazine 'Loving Food' and author of a best selling Swedish low-carb cook book. She is a passionate chef who never tires of experimenting in the kitchen and loves cooking food for large gatherings! She is also great at making food with whatever is at hand. She is now working with Diet Doctor site and has recently shown this lovely soup ...

She says "this soup is low-carb fast food. Only a few ingredients and this cauliflower will be delicious!"

Ingredients:
4 servings

4 cups (900 ml) organic chicken or vegetable stock
1 lb (450 g) 1 small head of cauliflower
½ lb (220 g) cream cheese
1 tablespoon unsweetened dijon mustard
4 oz. (110 g) butter
Salt and pepper
½ lb (220 g) pancetta or bacon, diced
1 tablespoon butter, for frying
1 teaspoon paprika powder or smoked chili powder
4 oz. (100 g) pecan nuts

Tip:
The stock can be replaced by lightly salted water. The pecan nuts can be exchanged for any kind of nut or seed that you like.

This lovely recipe idea, and cooking instructions, can be seen on Diet Doctor Site here

Cauliflowers are loaded with vitamin C, and this cruciferous cousin to broccoli was once revered by a French king. First prized by the court of King Louis XIV, cauliflower provides a royal health boost to everyone's diet. This versatile veggie is not only low in calories, it's also full of vitamins and minerals. One cup of raw cauliflower is high in the antioxidant vitamin C -- required for the growth and repair of tissues in all parts of your body, and necessary for the formation of the important protein collagen, used to make skin, scar tissue, tendons, ligaments, and blood vessels.

Cauliflower also offers a healthy dose of potassium, fiber, and folic acid and contains a sulfur compound called isothiocyanate that protects health and prevents disease. Not all cauliflower is white. You can find green and orange varieties of this cruciferous (named for the cross-shaped flowers) cousin of broccoli and Brussels sprouts. The difference is in the amount (or absence) of chlorophyll present during the vegetable's growth.

More Veggie Might:

All vegetables in the cruciferous family -- kale, cabbage, broccoli, and Brussels sprouts -- are packed with vitamin C and potassium.

These words and also a recipe suggestion for cauliflower mash can be seen here

... we try and bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan