Cream of Cauliflower and Cheese Soup
Low carb recipe

Serves 4 – 6

Ingredients:

3                      Cup                                         Water

1                      md                                           Onion, chopped fine

3                      tsp                                           Basil, chopped fine

1                      tsp                                           Celtic sea salt

1/4                   tsp                                           Pepper

½                     tsp                                           Turmeric

2 ½                  Cup                                         Cauliflower florets, cut to uniform size

½                     Cup                                         Carrot, peeled and diced

2                      Tab                                          Butter

2                      Tab                                          Blanched almond flour

1                      Cup                                         Vegetable stock, hot

2                      Cup                                         Coconut cream

1/4                   lb                                             Cheddar cheese, cut into small pieces

Instructions:

1. In a large heavy based stock pot cook water, onion, basil, salt, pepper and turmeric covered for 5 minutes over medium heat. Add cauliflower and carrot.
2. Cover and cook until cauliflower is soft, about 15 minutes.
3. In a medium saucepan, melt butter. Add the almond flour and mix all the butter is absorbed by the almond flour. Slowly add the hot vegetable stock, whisking until smooth.
4. Pour into soup and mix well. In saucepan, heat the coconut milk, add the cheese and stir over low heat until melted.
5. Add to soup. Mix well and heat until soup begins to steam.
6. Serve immediately and enjoy hot.