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Add a photoBecause some relatives are diabetic or follow a low carb regemine, I prepare delcious cream soups without a roux and there is no thickener at all in the soups. The taste and texture still remains excellent. The trick is to start with a thick puree and then thin the soup as desired
The soups are excellent for company.
Follow the same steps for any puree cream soups.
Most all these soups freeze very well
Yield: approx 6 servings
recipe multiplies well
Try other puree cream soups such as cream of carrot, cream of potato, cream of beet,cream of sweet potato or butternut squash. Although these are not all low carb veges; they make delcious soups too!
Ingredientes
- 2 large heads of broccoli
- Or 1 large head of cauliflower
- 1 large onion
- Cream or non fat half and half ( if low fat is desired ) as needed
- Kosher salt to taste
- fresh grated black pepper to taste
- fresh garlic as desired ( optional )
- 1 Tbs extra virgin olive oil or organic extra virgin coconut oil
- top quality chicken boullion paste ( about 2 tsp or to taste ) omit for vegetarians
- chipotle pepper powder to taste if using
- Try other spices herbs such as : fresh grated ginger, chopped fresh cilantro, curry powder etc for your taste buds if desired
Direcciones
- Prepare the cleaned and trimmed vegetable of choice and onion by cooking till tender but not mushy by your favorite methiod:cook/steam/micro as desired. Save any cooking liquid used
- In a high speed blender ( I own a BlendTech- expensive but I love it ) place the drained and cooked broccoli or cauliflower and onion with about 1 cup of cooking liquid or enough water ( and garlic if using ) and blend into a smooth very thick puree.
- Transfer the mixture into a soup pot and place over medium heat and add enough cream and stir to desired consistency
- Season to taste with salt, boullion, pepper, oil, spices etc.
- Tips: curry and or coconut oil go great in the cauliflower soup
- Chipolte powder spikes up the broccoli soup
- Start with small amounts of spices to taste
- When serving for company, adorn soup with a dollop of sour cream and some fresh chopped herbs if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 6 servings | |
| Calories 47 | |
| Calories from Fat 24 | 51% |
| Total Fat 2.77g | 3% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 12mg | 1% |
| Potassium 160mg | 5% |
| Total Carbs 5.07g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.86g | 1% |
| Protein 1.31g | 2% |
