Today’s Low Carb Menu: Basic Vegetable Cream Soup


• 1 lb. cauliflower
• 1 1/2 lbs. broccoli, or one of the suggestions above
• 2 Tbsp. extra-virgin olive oil
• 2 cloves garlic, minced
• 10 cups chicken stock
• 1 tsp. salt
• 1 Tbsp. Dijon mustard
• 1 tsp. dried tarragon leaves, or herb of your choice
• sea salt and freshly ground black pepper
• heavy cream, optional

Cut and chop coarsely the broccoli and cauliflower including their cores. Save a few tiny florets of broccoli to add later.

In a huge pot, heat the oil over medium heat. Add garlic then add the broccoli, cauliflower, stock and salt. Bring to a boil, turn down and cook until the vegetables are tender, about 20 minutes.

Puree in batches blender 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.


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What low carb plan have you tried the most?
Atkins Diet
South Beach Diet
No White Diet - no white flour, potatoes, white rice
No sugars, high sugar fruit, starchy vegetables
I created my own low carb plan
Total votes: 1076

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