Creamy Cauliflower Soup – Low Carb, THM S

• Produce

  • 1 Carrot
  • 2 heads Cauliflower
  • 2 stalks Celery
  • 1 tsp Garlic powder
  • 1 Onion, medium
  • 1 tbsp Parsley

• Refrigerated

  • 1 qt Almond milk, unsweetened plain

• Canned Goods

  • 2 qt Chicken stock

• Baking & Spices

  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Dairy

  • 2 tbsp Butter
  • 16 oz Cottage cheese
  • 1/2 cup Heavy cream

• Other

  • 1 tsp Gluccomannan, optional (helps with thickening

Found on joyfilledeats.com

Description

Ingredients

• 2 tbsp butter
• 2 tbsp coconut oil
• 1 carrot, peeled and chopped
• 2 stalks of celery, chopped
• 1 medium onion, peeled and chopped
• 2 heads of cauliflower, chopped
• 1 tbsp parsley
• 2 quarts chicken stock
• 1 quart unsweetened plain almond milk
• 2 tsp salt
• 1 tsp garlic powder
• 16 oz cottage cheese
• 1/2 cup heavy cream
• 1 tsp gluccomannan, optional (helps with thickening)

Directions

• Heat the butter and coconut oil over medium. Add the onion, celery, and carrot and saute until softened. Add the cauliflower and parsley. Turn the heat to very low and cover the pot. Cook for 15 minutes.
• Add the stock and turn the heat up to medium high. Simmer for 15 minutes or until the cauliflower is tender. Add the almond milk, cottage cheese, and salt. Puree with an immersion blender or by carefully transferring some of the cauliflower and liquid to a blender. Always vent the lid and use caution blending hot liquids. Return the puree to the pot (if using a blender).
• Stir in the heavy cream. Sprinkle on the gluccomannan, if using, and stir until dissolved.

Nutrition