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Loaded Cauliflower Soup
Looked up a recipe the other day to use up the last of some sour cream I had. At first I was "eh" on this soup but it grew on me. A little amused at this is likely intended to be a keto replacement for potato soup, but it can stand on its own merits. I might end up adjusting this one in the future, though.
Ingredients:
2 medium heads cauliflower (2 bags of frozen cauliflower did nicely)
4 cups chicken broth (+1-2 cups for more liquid texture)
1 cup sour cream
1 tablespoon lemon juice about 1/2 lemon
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt
6 slices cooked and crumbled bacon for garnish
1 cup shredded cheddar cheese for garnish
Sliced green onions for garnish
Instructions:
Cut the cauliflower heads into florets, removing the tough inner core. Place the cauliflower florets and 3 cups of the broth in a large pot with matching lid over medium high heat. Bring to a boil, then place the lid on the pot and reduce the heat to low to cook for 15 minutes, until the cauliflower is tender.
Remove the cauliflower from the pot and add to a high powered blender, like a Vitamix, and blend for 1-2 minutes until smooth.
Add the garlic powder, onion powder, salt, sour cream, and lemon juice, then blend again on high for an additional 30 seconds until fully combined. Pour in additional broth to your desired consistency.
Pour the soup into bowls and top each with bacon, cheese, and green onions.
Ingredients:
2 medium heads cauliflower (2 bags of frozen cauliflower did nicely)
4 cups chicken broth (+1-2 cups for more liquid texture)
1 cup sour cream
1 tablespoon lemon juice about 1/2 lemon
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt
6 slices cooked and crumbled bacon for garnish
1 cup shredded cheddar cheese for garnish
Sliced green onions for garnish
Instructions:
Cut the cauliflower heads into florets, removing the tough inner core. Place the cauliflower florets and 3 cups of the broth in a large pot with matching lid over medium high heat. Bring to a boil, then place the lid on the pot and reduce the heat to low to cook for 15 minutes, until the cauliflower is tender.
Remove the cauliflower from the pot and add to a high powered blender, like a Vitamix, and blend for 1-2 minutes until smooth.
Add the garlic powder, onion powder, salt, sour cream, and lemon juice, then blend again on high for an additional 30 seconds until fully combined. Pour in additional broth to your desired consistency.
Pour the soup into bowls and top each with bacon, cheese, and green onions.