Cauliflowers are not only low in carbs but tasty in soup, too. Especially if the soup is beefed up with a tasty vegetable stock and Crème fraiche.

As I currently have a little time, I was surfing on the internet the other day. In need of new, exciting thoughts, inspirational recipes that I’ve never tried before, to impress my family with. Looking for quite some time unfortunately couldn’t find any interesting stuff. Just before I wanted to give up on it, I ran across this fabulous and simple dessert simply by chance. The dessert looked so scrumptious on its image, it called for urgent actions.

It was easy to imagine how it’s made, how it tastes and just how much my hubby will probably want it. Mind you, it is very easy to delight him when it comes to puddings. Anyways, I visited the webpage: Suncakemom and then followed the step by step instuctions which were coupled with great photographs of the task. It just makes life rather easy. I can suppose it is a slight effort to shoot pics in the middle of cooking in the kitchen because you most often have sticky hands thus i pretty appreciate the effort and time she devote to make this post .

With that in mind I am inspired to present my very own formulas in the same way. Thanks for the thought.

I was tweaking the main mixture create it for the taste of my loved ones. I can mention that it was an awesome outcome. They loved the flavor, the overall look and loved having a delicacy such as this during a stressful week. They quite simply requested more, many more. Hence the next occasion I’m not going to make the same mistake. I’m going to twin the quantity .

This is based on the Cauliflower Soup Creamy from SunCakeMom

Pour oil in a cooking pot. Heat it up then add diced onion, one diced carrot, celery and salt.

Saute on high heat until onion gets a glassy / translucent look then turn heat down to low and saute until the onion caramelizes for about 20 minutes. Stir it every now and then to avoid the onion burning down.

Add garlic, black pepper, bay leaf and saute for 2 more minutes until garlic gets fragrant.

Add tomato, paprika then fill the pot up with water.

Add rest of the carrots and cauliflower then turn the heat to high, put the lid on and bring the soup to boil. Additional vegetables such as brussels sprouts, turnip, potato, broccoli can also be added at this stage.

After the first bubbles appear on the top of the soup lower the heat to medium to low and simmer the soup until the vegetables get the desired texture for about 10 minutes.

Take the soup off heat and let it cool a bit before serving 1 teaspoon of Crème fraiche or sour cream can be added to a dish of soup at the table.