take some cauliflower and make a very tasty creamy cauliflower soup
Ingredients:
Serves Two
3.5g carb per serving
2 cups Cauliflower flowerettes
50 g Butter
½ cup Cream
1 Garlic clove
2 tbsp Parmesan cheese (grated or sliced)
Salt and Pepper to taste
Serves Two
3.5g carb per serving
2 cups Cauliflower flowerettes
50 g Butter
½ cup Cream
1 Garlic clove
2 tbsp Parmesan cheese (grated or sliced)
Salt and Pepper to taste
Instructions:
Boil cauliflower until soft. Drain cauliflower (put the drained excess water aside) and place in a blender with butter, cream, Parmesan cheese, and garlic . Blend cauliflower etc until smooth. Add salt and pepper to taste. Thin the soup down with excess cauliflower water if you prefer a thinner soup.
Boil cauliflower until soft. Drain cauliflower (put the drained excess water aside) and place in a blender with butter, cream, Parmesan cheese, and garlic . Blend cauliflower etc until smooth. Add salt and pepper to taste. Thin the soup down with excess cauliflower water if you prefer a thinner soup.
This Creamy Cauliflower Soup can be stored and served for tomorrow's lunch. Note that the carb count is based on 2 serves. If you choose to thin your soup with the excess cauliflower water, the recipe could easily stretch to 3 or 4 servings.
Recipe idea from Julia here
All the best Jan
6 comments:
Hey Jan...have an amazing day out there. Love what you're doing here.
It looks so tasty, I may give this one a go, though I have to say that I don't often make soup.
Those cauliflowers look delicious. Good tasting soup I'm sure.
Jenny S
Hello Nikki(Sarah) many thanks for your comment, glad to hear you like what we're doing here.
Hope your weekend has gone well, and may next week be a good one for you.
All the best Jan.
Hi Jo, this is a lovely soup ... perhaps you may give it a try soon, I'm sure you'll like it.
Many thanks for your comment - hope your weekend went well.
All the best Jan
Hello Jenny, this is good tasting and perfect for Autumn days. Thanks for your comment.
All the best Jan
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