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 most recently have some time, I had been surfing on the internet last week. Attempting to find new, stirring tips, inspirational recipes that I have never tested before, to astonish my loved ones with. Searching for a while unfortunately could not discover lots of interesting things. Just before I wanted to give up on it, I came across this delightful and easy dessert simply by chance. The dessert seemed so delightful on its photo, it called for immediate actions.
It was not difficult to imagine the way it’s made, how it tastes and just how much my hubby will probably love it. Actually, it is extremely simple to impress him when it comes to desserts. Yes, I am a blessed one. Or perhaps he is.Anyways, I got into the page: Suncakemom and then followed the step-by-step instuctions that have been coupled with great images of the operation. It really makes life faster and easier. I can imagine that it’s a bit of a effort to take photos down the middle of baking in the kitchen because you most often have gross hands so I genuinely appreciate the time and effort she devote to make this post and recipe easily followed.
That being said I am inspired presenting my personal formulas similarly. Many thanks the idea.
I was tweaking the main mixture create it for the taste of my family. I’ve got to mention that it was an awesome outcome. They prized the taste, the consistency and loved having a treat such as this in the midst of a busy week. They ultimately demanded lots more, many more. So next time I’m not going to commit the same miscalculation. I am gonna multiply the quantity .
This was inspired by Cauliflower Soup Creamy 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.