Low-Carb Cauliflower Soup
This cheesy cauliflower soup is great for a low-carb diet, although it isn’t low calorie due to the cream. It’s a good filler and excellent comfort food on a cold winters day. It doesn’t take that much time in the kitchen and you can feel virtuous for having eat so much cauliflower — believed to help ward off cancer! And the best bit is you can make it ahead, just reheat it slowly, stirring well.
Ingredients
- 100g streaky bacon, chopped
- 1 medium onion, chopped
- 1 stalk of celery, chopped
- 1 large head of cauliflower, chopped into chunks
- 1 rind from parmesan cheese (or just a big cube of cheese but the rind does just as well
) - 200ml cream
- salt and white pepper to taste
- a sprinkling of chile powder
Method
In a large heavy-bottomed pot, fry the bacon at low heat until the fat begins to render. Add the onion and the celery and cook at low to medium heat until the onion is soft, about 10 minutes. Crumble a chicken stock cube into the pot and stir. Add in the cauliflower, stir well, then add water until the vegetables are just covered. Cover and simmer until cauliflower is tender, about 20 minutes. Remove the Parmesan rind.
Liquidise the soup, in batches if need be, and return to the pan. A few small chunks are okay, they add interest. Add the cream and bring the soup back to a simmer. If it’s overly thick, add more water, otherwise season lightly with salt and white pepper. You can add grated parmesan as well if you like.
Serve the soup piping hot, sprinkling a large pinch of bright red chile powder over the top of each bowl.
We’d love to show you a picture of the finished product… unfortunately we’ve eaten it already. Sorry.
