 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This is a delicious low carb soup recipe. I have also substituted Broccoli Slaw Mix for the cauliflower and it was just as good if not better. Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
2 cups cauliflower, flowerettes |
1/2 cup frozen hash brown potatoes |
1 1/2 cups chicken stock |
1 1/2 cups skim milk |
1/2 cup sharp cheddar cheese, shredded |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Melt the butter and olive oil together in a saucepan. Add the onion and frozen hash browns and saute gently for 10 minutes.
2. Stir in the chicken stock and bring to a boil. Add the cauliflower flowerettes, then lower the heat, cover, and simmer for 20 minutes.
3. Take pan off the heat and either pour into a blender or food processor or easier than that, use a stick blender to roughly puree. Add mixture back to the saucepan and add the skim milk while off the heat.
4. Add the shredded cheese and gently heat until simmering. Add salt and pepper to taste.
|
|