Nothing beats a warm, creamy soup in Winter. How did I come up with this Low Carb Creamy Cauliflower and Broccoli Soup? I had never used Almond milk outside of baking, but I stumbled upon some ‘cooking hacks’ using Almond milk online and thought i’d give it a go. Seemed simple enough.

Serves: 2

Cook Time: 25mins

Ingredients:

  • 1 x 500g packet of thawed out/ defrosted frozen cauliflower and broccoli. Can use Fresh, if using fresh Approx 3/4 cauliflower to 1/4 broccoli to make 500g
  • 1 cup unsweetened almond milk
  • ¼ Onion
  • 1 TB Olive oil
  • Used ¼ cube chicken stock in ½ cup water
  • Parmesan cheese on top with leftover bread crusts as croutons (optional)

Method:

  1. Begin by sautéing a small amount of chopped onion in olive oil, add in the chopped cauliflower ( keep the broccoli aside for later)
  2. Add 1 cup unsweetened soy or almond milk and to the pot then simmer until the cauliflower is soft. (I added some Chilli flakes here) 
  3. Blend the broth in a food processor until the lumps of cauliflower are gone. NOTE: You can adjust the creaminess by adding more almond milk if needed.  
  4. Put mix back in the pot and stir in the 1/2 cup of chicken stock and add the chopped broccoli and simmer until broccoli soft. Salt and Pepper to taste.
  5. Stir through the parmesan for extra creaminess (you can leave this out)
  6. Serve with Low Carb crouton and chives. ( add a hint of chilli)

Enjoy! x

For more great Low Carb recipes, click here

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