This Creamy Cauliflower Chowder is sans gluten and is impeccable with no flour or prepared fixings with one basic stunt. Top with some olive oil and bacon-and you have a bowl of paradise!
It's basic – this velvety cauliflower chowder is everything in my life at the present time. Since I'm making a decent attempt to dispose of the occasion swell that still appears to stay. What's more, this warm, consoling, rich cauliflower chowder is my new cheerful spot. At the point when I can simply get a bowl and watch Gilmore Girls throughout the day.
Rich Cauliflower Chowder is a sound, simple, comfort nourishment formula and prepared in less than 30 minutes. It's without gluten, low carb and keto inviting.
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INGREDIENTS
- 1 tablespoon butter
- 1/2 cup diced Onion
- 5 Garlic Cloves (minced)
- 1/2 cup diced Carrots
- 1 Whole Head of Cauliflower (cut into small florets)
- 1 1/2 cups Vegetable Broth
- 1 teaspoon freshly ground Pepper
- 1/2 teaspoon dried Oregano
- 1/4 cup cream cheese
- Salt to taste
- Olive Oil and cooked bacon for topping
INSTRUCTIONS
- In a dutch oven or soup pot, heat butter and add onions and garlic. Saute for a few minutes till the onions are soft.
- Add carrots, cauliflower, vegetable broth, pepper, oregano and salt to the pot. Bring this to a boil, and slow the heat down to a simmer. Cook for 15 minutes or so till the cauliflower is tender.
- Switch off the flame and using a blender, blend the soup partly in the soup pot. If you don’t have a hand blender, pour half the soup into a blender and pulse a few tips till creamy.
- Switch the flame back on and add a cup of water or broth along with the cream cheese. Simmer for 5-10 minutes and switch off the flame. Feel free to thin the soup further if you like with some more broth or milk. Top with olive oil and bacon and serve hot.
For more detail : bit.ly/2Q4NfWx
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