I’ve been doing the low-carb thing for almost 8 months now, and the results are great. Sure, there are days when I have
a little way too much wine, and my weight goes up a bit, but all in all I am consistently shrinking my waist. One of the biggest downsides of the diet has been that I find myself eating eggs constantly, and I do mean constantly.
I was recently craving something that didn’t come from a shell, and recalled the pureed soups I used to make back in my vegan days. I was always amazed at how something could come out so silky and creamy without the use of milk (dairy or otherwise) or cream. I decided to take the idea of a decadent ‘baked potato soup,’ and combine it with the low-carb, veggie-packed elements of those blended soups.
One of the greatest things about this recipe is its versatility. You can make it vegan/dairy-free if you want, or load it up with cheese and bacon if that’s more your style. It’s very low in carbohydrates either way, and a decadent tasting treat that you can add spinach, and other nutrient packed items to.
You can even eliminate the greens, and go straight for the cauliflower for something that more closely resembles a baked potato in a bowl. Essentially: you do you on this soup. 😉
Fistful size floret of caulilfower
Large broccoli Crown
Enough vegetable/chicken stock to barely cover vegetables
3 cloves of garlic
1/2 white onion
3 slices bacon
Salt and pepper to taste (I add cayenne)
Cheese (I mix 2 different kinds: cheddar and a white cheese made for enchiladas, but anything goes)
Optional: spinach, parsley, jalapeño
Cook the bacon over low/medium-low heat. Boil the stock, and add one of the pieces of bacon to the stock when it looks about 3/4 of the way done. Add the vegetables (chopped) and cook until soft. Remove bacon when it is finished and drain on paper towel before cutting into bite sized pieces. Once the vegetables are soft, remove pot from heat and use immersion blender to puree until smooth. If this mixture is too ‘liquidy,’ add more cauliflower/broccoli and cook until soft, then puree again. Ladel into bowls, garnish with a sickening amount of cheese and bacon in each. I’d recommend a good dose of salt (after tasting) and pepper. Pasley also works well, if you have it.