Loaded Cauliflower Soup

Cauliflower Facts

The perfect substitute for starchier foods like rice and even pizza dough, cauliflower is versatile, non-starchy, and contains a lot of fiber and other beneficial nutrients.

• 1 cup of califlower contains, 27calories, 2.1 gr protein, 5.3 gr Carbohydrate, 2.1 gr fiber.
  Cauliflower is 92% water. That means this veggie can help keep you hydrated.
• Cauliflower is available year-round, but its peak season in the U.S. is late summer
  through late fall.
• Cauliflower is perishable and should be kept cold. Store it in the crisper section of the
  refrigerator in its original packaging. Don’t wash cauliflower until you’re ready to cook it.
• Research shows that dietary fiber may boost cardiovascular health, at least in part, in
  the way it influences the gut microbiome.
  -Cauliflower is also high in FODMAPs (fermentable oligo-, di-, monosaccharides, and
  polyols, which are types of carbohydrates). People with irritable bowel syndrome (IBS)
  and Crohn’s disease may find that their symptoms worsen when eating high-FODMAP
  foods, including cauliflower.
• You can also buy pickled or creamed cauliflower. Pickled cauliflower has more
  calories, carbs, and sodium than fresh but remains low in calories and fat, while
  creamed cauliflower has more fat than other varieties and preparations.
• Cauliflower is one of the best sources of choline, a nutrient that most people don’t get
  enough of. Choline is essential for many healthy nervous system functions, including
  mood regulation, memory, and muscle control. Getting too little of this nutrient may raise
  your risk of age-related cognitive disease, liver problems, and heart conditions.
• Eating a lot of cauliflower may keep your thyroid from absorbing iodine and making
  hormones. But for this to happen, you’d need to eat much more cauliflower than most
  people would ever eat in one sitting.
• Roasting, Ricing, boiling, raw, steaming, stir-frying and grilling are just a few ways to
  cook cauliflower.

Ingredients

• 3 lbs ~1 head of Cauliflower (cut up)
• 2 Med. Onions Diced
• 3 cloves garlic
• 4-5 stalks of celery
• 2-3 quarts of chicken Stock
• 1 cup heavy cream
• 1 cup chopped bacon
• 1/2 cup chopped green onions
• 1 cup shredded cheddar cheese
• salt and pepper to taste
  *use roux or cornstarch slurry for thicker soup

Directions:

1. Saute onions, celery and garlic until soft
2. Add Cauliflower, cover with chicken stock and simmer until
   cauliflower is soft.
3. Puree until smooth
4. Season with salt and pepper.
5. Add heavy cream
6. Add bacon, onions and cheese

Nutritional Facts

Per ~6 oz serving, makes ~24 approx.
110 calories
Protein 4 gr
Carbs 3 gr