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 currently have a little time, I was surfing on the web a few days ago. In need of new, stirring tips, inspirational meals that I have never used before, to impress my loved ones with. Looking for quite some time yet could not come across too many interesting things. Just before I wanted to give up on it, I came across this delicious and easy dessert by chance. It seemed so yummy on its pic, it called for quick action.
It had been not so difficult to imagine how it is made, how it tastes and how much boyfriend is going to love it. Mind you, it is extremely simple to keep happy the guy in terms of puddings. Yes, I’m a blessed one. Or maybe he is.Anyways, I got into the page: Suncakemom and used the comprehensive instuctions that had been accompanied by great images of the task. It really makes life less difficult. I could suppose it is a bit of a hassle to take photos in the midst of cooking in the kitchen because you most often have sticky hands thus i really appreciate the commitment she put in to make this post .
With that in mind I am inspired to present my own, personal formulas in a similar fashion. Thanks for the idea.
I was fine tuning the initial mixture to make it for the taste of my family. I have to tell you it was a terrific outcome. They prized the flavour, the thickness and loved getting a treat like this during a hectic workweek. They basically requested lots more, many more. Thus the next occasion I’m not going to commit the same mistake. I am likely to double the quantity to keep them delighted.
Original 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.