Ten Minute Meals - Carb Free Mushroom Soup
Today is icy cold where I live and I am making mushroom soup. Mushrooms are low calorie, but filling, however, my steadfast recipe contains flour required to make a roux to thicken the soup. In true low carb fashion, I decided to boil up some cauliflower and puree it and use this as a thickening agent. This recipe is a simple meal for one, but can be made in to a hearty family meal with a bit of maths.
200g mushrooms sliced
1/2 cup cauliflower
1T good quality vegetable stock powder mixed with
1/2 cup boiling water or 1/2 cup vegetable stock
3T thick Greek or Bulgarian yoghurt or cream
Cut up the cauliflower and place in a pot. Mix up the stock and pour over the cauliflower. You need enough water to just cover the cauliflower, so add a little more if required. Boil the cauliflower until tender. Then remove the lid and reduce the liquid by boiling for 5 minutes. Puree the cauliflower. Fry the mushrooms. I dry fry them, stir fry to cook and reduce any liquid that may come off. Once cooked, add the cauliflower and season with salt and pepper. Stir through to heat. Remove from the heat and stir in the yoghurt. Enjoy.
200g mushrooms sliced
1/2 cup cauliflower
1T good quality vegetable stock powder mixed with
1/2 cup boiling water or 1/2 cup vegetable stock
3T thick Greek or Bulgarian yoghurt or cream
Cut up the cauliflower and place in a pot. Mix up the stock and pour over the cauliflower. You need enough water to just cover the cauliflower, so add a little more if required. Boil the cauliflower until tender. Then remove the lid and reduce the liquid by boiling for 5 minutes. Puree the cauliflower. Fry the mushrooms. I dry fry them, stir fry to cook and reduce any liquid that may come off. Once cooked, add the cauliflower and season with salt and pepper. Stir through to heat. Remove from the heat and stir in the yoghurt. Enjoy.
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