Cauliflower Soup Creamy
Cauliflowers are not only low in carbs but tasty in soup, too. Especially if the soup is beefed up with a tasty vegetable stock and Crème fraiche.
As I most recently have some time, I had been surfing on the web last week. Attempting to find new, interesting ideas, inspirational meals that We have never tasted before, to astonish my loved ones with. Searching for a long time unfortunately couldn’t come across too many interesting stuff. Just before I thought to give up on it, I stumbled on this yummy and simple treat by chance at Suncakemom. The dessert seemed so fabulous on its photo, it called for urgent actions.
It had been not difficult to imagine how it’s created, its taste and how much boyfriend is going to like it. Actually, it is quite easy to impress the guy when it comes to puddings. Anyways, I got into the blog and simply followed the precise instuctions that were combined with superb photos of the operation. It really makes life rather easy. I could suppose it is a slight effort to shoot snap shots in the middle of baking in the kitchen as you usually have sticky hands and so i highly appreciate the effort and time she devote for making this post .
With that said I’m encouraged presenting my own recipe in a similar way. Thanks for the idea.
I had been fine tuning the main mixture to make it for the taste of my loved ones. I’ve got to mention it had been an incredible outcome. They enjoyed the flavor, the structure and loved getting a delicacy such as this in the midst of a hectic week. They ultimately wanted lots more, many more. Hence next time I am not going to commit the same miscalculation. I am gonna multiply the amount to keep them happy.
This Cauliflower Soup Creamy is from SunCakeMom.
Pour oil in a cooking pot. Heat it up then add diced onion, one diced carrot, celery and salt.
Saute on high heat until onion gets a glassy / translucent look then turn heat down to low and saute until the onion caramelizes for about 20 minutes. Stir it every now and then to avoid the onion burning down.
Add garlic, black pepper, bay leaf and saute for 2 more minutes until garlic gets fragrant.
Add tomato, paprika then fill the pot up with water.
Add rest of the carrots and cauliflower then turn the heat to high, put the lid on and bring the soup to boil. Additional vegetables such as brussels sprouts, turnip, potato, broccoli can also be added at this stage.
After the first bubbles appear on the top of the soup lower the heat to medium to low and simmer the soup until the vegetables get the desired texture for about 10 minutes.
Take the soup off heat and let it cool a bit before serving 1 teaspoon of Crème fraiche or sour cream can be added to a dish of soup at the table.