Low Carb Cauliflower and Broccoli Cheese Soup

• Gluten free

• Produce

  • 1 1/2 lbs Broccoli
  • 1 medium head Cauliflower
  • 5 cloves Garlic
  • 1 Leek
  • 1 Onion, medium

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 1 Sea salt and black pepper

• Dairy

  • 2 tbsp Butter
  • 4 cups Cheddar cheese, sharp
  • 2 cups Heavy cream
  • 2 cups Parmesan cheese, grated

Found on peaceloveandlowcarb.com

Description

Directions

• Heat a large sauté pan over medium heat. Add the butter, onion, garlic, sea salt and black pepper to the pan. Saute until the onions are nice and caramelized. About 20 minutes.
• Heat slow cooker on high setting.  Add caramelized onions, cauliflower, broccoli, leek, chicken stock, heavy cream and a little sea salt and black pepper.
• Mix all ingredients together. Cover and cook on high for 5-6 hours.
• After 5-6 hours the vegetables will be nice and tender. Using a potato masher, mash up the vegetables. Alternately, you can use an immersion blender for this. (I found that the vegetables were soft enough that I just gave them a quick mash and the soup was the exact texture I was looking for.)
• Mix in cheddar and Parmesan cheeses, more salt and pepper (if desired) and allow to cook 1 additional hour.

Nutrition