Basic Low Carb Vegetable Cream Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 lb cauliflower
• 1 1/2 lbs broccoli
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 10 cups chicken stock
• 1 teaspoon salt
• 1 tablespoon dijon mustard
• 1 teaspoon dried tarragon leaves or 1 teaspoon herbs, of your choice
• sea salt
• fresh ground black pepper
• heavy cream (optional)

Recipe

• 1 trim the broccoli and cauliflower and chop coarsely.
• 2 the core of the cauliflower and broccoli should be used too.
• 3 save a few tiny florets of broccoli to add later.
• 4 in a large pot, heat the oil over medium heat.
• 5 add the garlic and sizzle until it smells fragrant.
• 6 add the broccoli, cauliflower, stock and salt.
• 7 bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.
• 8 puree in batches in a food processor or blender - a blender works best for this - with the mustard and tarragon add the broccoli florets and season to taste.
• 9 thin with stock or water if the soup is too thick.
• 10 add the cream if desired.
• 11 the dairy is optional and not included in the count.
• 12 total calories: 566.
• 13 fat: 31 grams.
• 14 carbs: 63 grams.
• 15 fiber: 33 grams.
• 16 protein: 31 grams.