Low Carb Recipes

Vegetable Cream Soup

Note: The dairy is optional .Makes approximately 12 cups, total Carbs 61

1 lb. cauliflower
1 1/2 lbs. broccoli, or one of the suggestions above
2 Tbsp. extra-virgin olive oil
2 cloves garlic, minced
10 cups chicken stock
1 tsp. salt
1 Tbsp. Dijon mustard
1 tsp. dried tarragon leaves, or herb of your choice
sea salt and freshly ground black pepper
heavy cream, optional

Trim the broccoli and cauliflower and chop coarsely. The core of the cauliflower and the broccoli should be used too. Save a few tiny florets of broccoli to add later.
In a large pot, heat the oil over medium heat. Add the garlic and sizzle until it smells fragrant. Add the broccoli, cauliflower, stock and salt. Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.

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. Thin with stock or water if the soup is too thick. Add the cream if desired.

More great low carb soup recipes

Stock and Broth
Heavenly Chicken Soup
Heavenly Creamy Chicken Soup
Heavenly Chicken Noodle Soup
Blissful French Onion Soup
Italian Egg Drop and Parmesan Cheese Soup
Vegetable Cream Soup
Cabbage and Tofu Soup
Pisano Egg Drop and Parmesan Cheese Soup
Sausage and Cabbage Soup