Cauliflower Soup

It’s a recipe section soup that’s pretty quick to make and made from scratch.  But for my low-carb, high-fat needs, I’m suspecting that it just won’t do.  It’s too high in carbs for me is why.  Although, hmmm . . . if I kept it to just one serving, maybe, maybe I can squeak by with this one, too.  It calls for heavy cream, but since I’m TRYING to resolve to cut back on dairy, maybe I’ll use  coconut oil instead.  Coconut oil is high in fats that are similar to dairy, without giving dairy proteins that cause trouble for many people, including, perhaps, me.  Because coconut oil has a higher concentration of fats in it that dairy cream does, I’m going to cut the amount I use in half.  Also, I’m being careful about not overloading this soup with carbs, so I’m going to be sure I really do choose Coconut oil, rather than canned coconut creme.  Coconut creme pushes up the carbs on something like this.  And I’m too close to the limit to do that in this recipe.  For people who object to the saturated fats in coconut milk, then why the heck do you eat soups that are made with cream???  Oh, allright, if you’re concerned, then you can substitute an oil such as olive oil, or something milder such as canola oil or hmm.  I wonder about almond oil?

So here it goes–Cauliflower Soup with White Truffle Oil, adapted from McClatchy Newspapers, through the Boulder Daily Camera and on to adaptation by me . . . and originally from the “Hot and Hot Fish Club Cookbook.

INGREDIENTS

• White cauliflower broken into small florets (1 pound)
• Vegetable Stock (2 cups)
• Coconut oil (1/2 cup)
• Sliced white onion (1 medium onion, about 1 1/2 cups)
• Olive Oil (2 Tb)
• Chopped fresh thyme (2 teaspoons)
• White truffle oil (optional)

DIRECTIONS

1. Heat olive oil in a saucepan, then add the sliced yellow onion.  Stir the onion over low heat until soft and translucent.  About 10 minutes.  Then add the thyme and stir a minute more.
2. Add the cauliflower and stir to coat with the onions and fat.  Cook another 3 minutes
3. Add the vegetable stock and bring it all to a boil, then reduce the heat to medium low and simmer for 30 minutes, or until the cauliflower is soft
4. Puree the mixture in a blender or food processor, then season with salt and pepper.
5. Ladle 3/4 cups into six bowls and drizzle with truffle oil, if you’re using it.  Serve hot.

YIELDS 6 Servings

• 84% Fat – 5% Protein – 14% Carbs
  

• Grams per serving:  Fat – 20 grams; Protein – 3 grams; Carbs – 9 grams

• Calories per serving:  220

COMMENTS

This would be a nice compliment to the salmon with a touch of honey.  It’s also a testament to how, if you’re observant of serving sizes, you can add a lot of variety to what you eat.  But be attentive about portion sizes on something like this.  It’s not one that would be wise for going back for seconds, IF you’re in the need of limiting your carbs somewhat.  Now if there’s extra soup left over, here’s another one that, warmed up, would be a mischievously uncommon treat to include for your breakfast, or your lunch.