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Cauliflower Soup.low carb

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  • 3 Tablespoons butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • 3 ribs celery diced
  • 6 cups cauliflower florets about 1lb
  • 1 bay leaf
  • 4 cups chicken broth not low sodium
  • 4 oz cream cheese
  • salt & pepper to taste
  • fresh parsley and chives for garnish


  • Cook onion and garlic in a small saucepan over medium heat until tender.
  • Add celery, cauliflower, chicken broth, and bay leaf. Bring to a boil, reduce heat to a simmer and cook 15 minutes uncovered (until tender).
  • Remove bay leaf and discard. Mix in cream cheese and using a hand blender pulse in the soup a few times to thicken the mixture. I like to pulse but leave a few chunks for texture.
  • Taste and season with salt & pepper. Garnish and serve.

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This cauliflower soup is really nice.

I mightve used more cauliflower.. 1 & 1/2 heads is all I had, so used it.

Powdered plant based chicken stock... 2 heaped Tb spns & about 4 cups of water.

I cooked it with the lid on  & was glad of it.


It's a keeper !!

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