Low Carb Chunky No-Tato Soup (THM S)
There is nothing more comforting in these cold Winter months than a big bowl of soup. And who doesn't love a good loaded "potato" fake-out?
The base of this soup is cauliflower. What I love about cauliflower is that it's basically a blank canvas - it's very versatile and you can make the flavor whatever your heart desires. I added some extra flavor by putting some onions, celery, and garlic into the broth with the cauliflower.
All of those soften together in a large Dutch oven. Rapidly simmer all the vegetables together in chicken (or vegetable) broth for about 12-14 minutes, or until everything is super soft.
While that's happening, peel and dice a small bunch of radishes. [I know, peeling radishes is totally a pain in the rear. Trust me, if you don't want those things turning pink, just peel.] Boil them in some salted water for about 8-10 minutes until fork tender. Drain when finished
If you want to use some cooked bacon as a topper, you can use some leftover from the morning or you can cook some fresh in a separate pan.
Puree the vegetables and broth together until smooth, and place it back into the warm pot. Add the nutritional yeast, cream, and seasoning.
Turn off the heat, add some fresh chives and the cooked diced radishes, then serve.
As far as toppings go, use whatever you like for a loaded baked potato - sour cream, chives, cheese, bacon, etc. I used smoked gruyère cheese, bacon, and chives. Gruyère is a rich, soft cheese you typically see atop French onion soup. I had some left over I was also using for biscuits that night, so feel free to use whatever you like - blue cheese, cheddar, mozzarella, pepper jack.
This soup was DELICIOUS. Comforting, creamy, and satisfying. The bacon and smoked cheese added a little salty bite, while chives brought some freshness to the soup. My kids gobbled it down, and my cauliflower-skeptic husband scarfed down not one but TWO bowls of it. HA.
I'll call that a win!