Here are two that are on my “to do list”….both sound so good and so easy. Both based on cauliflower, so filling but low carb.
Hope one of them works for you.
CAULIFLOWER & ROASTED RED PEPPER SOUP
An out-of-this-world delicious cauliflower roasted red pepper soup recipe! This will be your new favorite soup – it’s ours!
The longest part of making this soup is allowing the red peppers and cauliflower to char a bit under your broiler.
Serves: 6-8 servings
INGREDIENTS
4 medium-sized red bell peppers
1 head of cauliflower, diced into florets
2 tablespoons oil
1 medium-sized onion, diced
3 garlic cloves, minced
4 cups chicken stock
1 teaspoon fresh thyme
1 teaspoon smoked paprika
salt and pepper, to taste
INSTRUCTIONS
Cut the red bell peppers in half, scoop out the seeds and lay face-down on a baking sheet lined with parchment paper. Broil in the oven on high until the skin has become black. Remove from the oven and place into a sealed container and allow the peppers to cool down and steam. This step makes it easier to remove the skin from the pepper.
Broil the cauliflower florets in the oven on high until they are tender and crisp, making sure to turn them over halfway. Takes about 20-25 minutes.
While the cauliflower is roasting, place the oil in a large pot, add in the diced onion and garlic cloves. Saute over medium-to-low-heat until the onions are tender and caramelized.
Add the chicken stock, thyme, and smoked paprika into the pot and mix everything together. Allow the mixture to simmer on medium-heat.
Remove the skins from the peppers, dice the peppers and add them into the pot; mix together. Do the same with the cauliflower. Allow the soup to simmer on medium-heat for 20 minutes.
Add the soup into a blender 2 cups at a time and blend until the mixture is creamy and pureed. Do the same with the rest of the soup. Add the pureed soup into the same pot, add salt and pepper to taste; allow it to simmer on low-heat until ready to serve;
CREAMY CAULIFLOWER & HAM SOUP
Serves: 10 servings
INGREDIENTS
• 6 cups cauliflower florets (frozen is fine – abut 24 oz)
• 6 cups ham stock or chicken broth
• 2 cups water
• ½ tsp garlic powder
• ½ tsp onion powder
• 3 cups chopped ham
• 2 Tbsp apple cider vinegar
• 1 Tbsp fresh thyme leaves
• 2 Tbsp butter (or ghee, bacon fat, or coconut oil)
• kosher salt and ground black pepper to taste
INSTRUCTIONS
1 Combine the cauliflower, stock, water, garlic powder, and onion powder in a large soup pot. Bring to a boil and simmer for 20-30 minutes, or until the cauliflower is tender. Blend in the pot with an immersion blender (or remove to a large blender and blend in batches then return to the pan) until smooth. Stir in the ham, and thyme leaves and simmer another 10 minutes. Add the butter and apple cider vinegar. Remove from the heat and season with salt and pepper to taste.
2 Serve hot.
NOTES
Approx nutrition info per 1.5 cups: 125 calories, 7g fat, 5g net carbs, 13g