Basic Vegetable Cream Soup

Recipe Ingredients

1 lb	454g / 16oz	Cauliflower
1 1/2 lbs	681g / 24oz	Broccoli
		= (or one of the suggestions in the
		Comments below)
2 tablespoons	30ml	Extra-virgin olive oil
2		Garlic cloves - minced
10 cups	2370ml	Chicken stock
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Dijon mustard
1 teaspoon	5ml	Dried tarragon leaves
		= (or herb of your choice)
		Sea salt - to taste
		Freshly-ground black pepper - to taste
		Heavy cream - (optional)

Recipe Instructions

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.

This recipe yields about 12 cups.

The dairy is optional and not included in the count.

Total Calories: 566

Fat: 31 grams

Carbs: 63 grams

Fiber: 33 grams

Protein: 31 grams

Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca

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