Low-Carb Cauliflower and Leek Soup

A low-carb, satisfying soup, perfect for fall!

Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 2

Combine cauliflower florets, garlic cloves, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a 1-gallon zip-top bag. Seal bag and shake until florets are evenly coated. Empty bag onto a rimmed baking sheet.

Step: 3

Roast in the preheated oven, stirring a couple of times to ensure even cooking, for 30 minutes.

Step: 4

Melt butter in a heavy-bottomed stockpot over medium heat. Add leeks and onion and season with salt and pepper. Cook until vegetables are softened, about 5 minutes. Add chicken broth and roasted cauliflower and garlic. Cook until cauliflower is tender, 10 to 15 minutes.

Step: 5

Add whipping cream and puree soup with an immersion blender until smooth. Cook until heated through, about 10 minutes.

Step: 6

Serve topped with Cheddar cheese and bacon bits.

Per Serving: 434 calories; protein 5.5g; carbohydrates 10.9g; fat 42.3g; cholesterol 119.8mg; sodium 1035.1mg.

The name of “stew” can refer to both a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.