Really super easy soup and if you leave out the potato flakes, it's lower in carbs, too. I doubled the recipe so that I could use a mammoth head of cauliflower. I cooked the cauliflower in the broth, then pureed it in batches with some of the broth that it cooked in. I did add two very large organic chopped red peppers and one very large organic chopped zucchini and four cloves of garlic. I really wanted a little extra veggies in my soup to make it a little heartier and not just cauliflower-flavored. What I did was while I was pureeing the cauliflower and the broth, I sauteed the onion, pepper, zucchini and garlic in the EVOO (I did need a little more) in my soup pot and once they were ready, I just added the cauliflower puree and a little of the excess broth. I then added in the ham and the cheese. (I only used about 3/4 cup or so. Not much.) After tasting it, I did add about a teaspoon of red pepper flake. This really almost seems like a potato soup. That's what I love about cauliflower soup. You puree it and it fools you into thinking that it's potato soup and you don't need the added milk or cream to get that creamy flavor/texture. This soup had a few steps but the end result was awesome.
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Really super easy soup and if you leave out the potato flakes, it's lower in carbs, too. I...