Recipe Category: Soup
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Ingredients
- 1 quart (960 ml) chicken broth
- 1/2 head cauliflower, chunked
- 1/2 cup (50 g) chopped onion
- 1/2 cup (50 g) Low Carb Potato Substitute
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) low-carb milk
- guar or xanthan (optional).
- 5 scallions, sliced
Method
- Put the broth, cauliflower, and onion in your slow cooker
- Cover the slow cooker, set it to low, and let it cook for 4 to 5 hours
- Transfer the cauliflower and onion, along with 1 cup (240 ml) of broth, into your blender or food processor instead
- Either way, puree until completely smooth and then blend in the Ketatoes
- If you have removed the cauliflower from the slow cooker to puree, pour the puree back in and whisk it into the remaining broth
- Stir in the cream and
- Countdown
- Thicken it a bit further with guar or xanthan if you feel it needs it
- Add salt and pepper to taste and stir in the sliced scallions
- Serve hot right away or chill and serve as vichyssoise
Makes 6 servings
- Each with 13 carbohydrate, 6 g dietary fiber, 7 g usable carbs
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