Basic Low Carb Vegetable Cream Soup - cooking recipe

Ingredients

1 lb cauliflower
1 1/2 lbs broccoli
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
10 cups chicken stock
1 teaspoon salt
1 tablespoon Dijon mustard
1 teaspoon dried tarragon leaves or 1 teaspoon herbs, of your choice
sea salt
fresh ground black pepper
heavy cream (optional)

Preparation

Trim the broccoli and cauliflower and chop coarsely.
The core of the cauliflower and 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.
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.