It’s one of those inexplicable bits of culinary magic that lets you take a cauliflower and turn it into a dish that tastes like it’s made from potatoes. That’s the case with this creamy soup, which is light on carbs and heavy on flavor.
This recipe, from lowcarbfriends.com, has a few other pluses in its favor: It goes together quickly, you can make a vegetarian version by omitting the bacon, and you can freeze it without the toppings.
Linda Sue’s Mock Potato Soup
1 medium cauliflower, cut into small chunks, about 20 ounces after trimming
1 small onion, diced, 2 1/2 ounces
3 cups chicken broth (homemade recommended)
3 tablespoons butter
1/2 cup heavy cream
Salt, to taste
Pepper, to taste
4 ounces cheddar cheese or other firm cheese, shredded (pre-shredded not recommended)
3 pieces bacon, fried until crisp and crumbled, optional
2 green onions, chopped, optional
2 tablespoons fresh parsley, finely chopped
In a large stockpot, bring the cauliflower, onion and broth to a boil. Cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender or food processor to purée the soup until completely smooth and thick. Add the butter and cream; mix well. Add salt and pepper to taste. Stir in the cheese; heat very slowly until melted. Garnish with bacon, green onion and parsley.
Makes about 6 cups or 6 generous servings.
Adapted from lowcarbfriends.com
Per Serving: 263 Calories; 22g Fat; 11g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs