healthy and low carb
It’s winter soup weather. Creamy, tasty and low carb this couldn’t be much easier to make.
Broccoli and cauliflower are in season here right now and make a good hearty soup without the need for potatoes to thicken them.
I always make a big pot. Half is frozen down and the other half will keep us in warm lunches for a few days.
I’ve changed the format for this recipe based on some sites I like to use. It’s now a little easier to follow the recipe on tablets and mobiles in theory. If you’ve used the site before let me know what you think?
- Half a large head of cauliflower cut into florets
- 1 large head of broccoli cut into florets (equal to the cauliflower)
- 1 large red onion chopped
- chicken stock cube
- 1 tbsp mixed peppercorns
- 1 bay leaf
- 1/4 cup grated parmesan
- 1/2 cup grated cheddar
- Place the cauliflower and broccoli florets and onion in a large pan. Pour in enough water to just below the top of the vegetables. Add the stock cube, peppercorns and bay leaf.
- Bring to the boil, reduce the heat and let simmer until the vegetables are cooked, approx 40 minutes.
- Remove the bay and take the pan off the heat. Using a stick blender, blend until smooth.
- Stir in the cheeses, you can adjust the quantities to taste and add any salt if needed.
- Sprinkle over a little cheese to serve.
You can switch the cheeses for any others that you like, these are just the ones I had in the fridge today. It would be great with some blue cheese too.
Enjoy just as it is for a healthy low-carb meal. What’s your favourite winter soup?
