Tuscan Cauliflower Soup
Tuscan Cauliflower Soup
Ingredients
4 cups fresh cauliflowerets (about 14 ounces)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups water
2 garlic cloves, minced
1 pound bulk Italian sausage
1 cup sliced fresh mushrooms
1 cup heavy whipping cream
1/4 teaspoon pepper
1/2 pound bacon strips, cooked and crumbled
Directions
In a large saucepan,
combine
cauliflower
combine
cauliflower
broth
water
and garlic.
Bring to a boil.
Simmer, uncovered, until cauliflower is tender, 12-15 minutes.
Bring to a boil.
Simmer, uncovered, until cauliflower is tender, 12-15 minutes.
Meanwhile, in a large skillet,
cook
sausage
and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes.
Remove with a slotted spoon;
drain on paper towels.
cook
sausage
and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes.
Remove with a slotted spoon;
drain on paper towels.
Add sausage and mushrooms to cauliflower mixture;
return to a boil.
Reduce heat;
simmer, uncovered, 5 minutes.
Stir in cream and pepper;
heat through.
Serve with bacon.
return to a boil.
Reduce heat;
simmer, uncovered, 5 minutes.
Stir in cream and pepper;
heat through.
Serve with bacon.
Discover a twist on the classic Tuscan soup that is both delicious and low-carb. Instead of using potatoes, I opt for cauliflower to create a satisfying alternative. Surprisingly, this version not only reduces the carb content but also enhances the soup's hearty flavour.
Enjoy!!
Talk to you soon,
Debbie Nicholson
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