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 lately have a little time, I had been looking on the web yesterday. On the lookout for fresh, intriguing tips, inspirational dishes that I’ve never tasted before, to treat my family with. Searching for a long time unfortunately could not find too many interesting things. Right before I thought to give up on it, I came upon this scrumptious and easy dessert by chance. It seemed so delightful on its photos, that required quick action.
It absolutely was simple enough to imagine how it’s made, how it tastes and just how much my husband is going to like it. Mind you, it is extremely easy to impress the guy in terms of cakes. Anyhow, I visited the website: Suncakemom and then used the step-by-step instuctions that were coupled with superb photos of the method. It really makes life less difficult. I can suppose it is a bit of a effort to shoot photos down the middle of baking in the kitchen because you ordinarily have gross hands thus i genuinely appreciate the time and effort she put in for making this blogpost and recipe easily implemented.
That being said I’m empowered to present my own, personal dishes in a similar fashion. Many thanks the concept.
I had been tweaking the original mixture to make it for the taste of my loved ones. I can mention it had been a terrific success. They prized the taste, the structure and loved having a sweet like this during a stressful workweek. They ultimately requested even more, more and more. Thus the next time I’m not going to make the same mistake. I’m gonna multiply the volume .
This Easy Cauliflower Soup post was made possible by 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.