I am a long time fan of The Pioneer Woman, Ree Drummond. Her Cauliflower Soup has been in our fall and winter dinner rotation for years. If you search “Cauliflower Soup” on google her result is #1. That is how good it is.
Now that I’m doing Trim Healthy Mama I needed an on plan substitute. I spent a few hours the other day tweaking Ree’s recipe to make it compatible for THM. I swapped out a few ingredients, reduced or increased a few others, and made a delicious soup. This will definitely make another appearance before warm weather arrives again.
This makes a HUGE pot of soup. It made 6-7 quarts. It freezes well so I love having some on hand for easy lunches or dinners. My husband likes it and a couple of the kids like it too. I wish they all liked it but kids. I have a soup problem. It is impossible for me to make a small pot of soup. A small pot of soup is still at least 4 quarts. That is fine when the soup comes out well but once or twice I’ve ended up with a big pot of soup we just didn’t like. Then I freeze the soup because I feel guilty dumping it. And then I find it in the bottom of the deep freeze a year later and it’s freezer burned and I finally throw it away.
When Emile Henry sent me a few of their beautiful products I couldn’t wait to try them out. I love the Flame Top Round Dutch Oven. I have an inexpensive smaller cast iron dutch oven that is so heavy I hate to use it because I need to lug it back and forth to the sink to wash. This pot is larger but weighs only 2/3 what my enamel pot weighs. Here is a little bit about Emile Henry from their website:
“Founded in 1850, and located in Marcigny, a small town in the province of Burgundy, France, Emile Henry has established a worldwide reputation for manufacturing the finest quality ceramic ovenware, gourmet cooking products, and bakeware products. Still owned and operated by the Henry family, the company today manufactures all of their new cooking products from Burgundy clay using their proprietary High Resistance Oven Ceramic state-of-the-art manufacturing process.
- Burgundy clay evenly and slowly diffuses cooking heat to the very center of the cooking dish. Food is cooked evenly, which brings out the flavors and aromas. Burgundy clay has superior heat retention properties which keep food hot and more flavorsome when resting on the dining table or on a kitchen sideboard.
- All Emile Henry products are direct freezer-to-oven. They exhibit extraordinary thermal shock properties. They go under the broiler and in the microwave.
- Emile Henry products do not chip or crack easily. One can cut directly on the surface without scratching or damaging the product.
- The surfaces do not trap and hold baked on or burnt food. Cleaning is remarkably easy. All Emile Henry products can go in the dishwasher.
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All Emile Henry products carry a limited household ten (10) year warranty against breakage due to defective workmanship.”
I have owned several Emile Henry pieces for about 10 years and they still look new. You’ve seen them around my blog without even realizing it. They are beautiful and practical. These are investment pieces that can last your lifetime. You can see some other Emile Henry bake ware in my Zucchini Gratin post, my Chicken Fajita Casserole post, and my Cream Cheese Egg Bake.
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Creamy Cauliflower Soup – Low Carb, THM S with FP option
2 tbsp butter
2 tbsp coconut oil
1 carrot, peeled and chopped
2 stalks of celery, chopped
1 medium onion, peeled and chopped
2 heads of cauliflower, chopped
1 tbsp parsley
2 quarts chicken stock
1 quart unsweetened plain almond milk
2 tsp salt
1 tsp garlic powder
16 oz cottage cheese
1/2 cup heavy cream
1 tsp gluccomannan, optional (helps with thickening)
Heat the butter and coconut oil over medium. Add the onion, celery, and carrot and saute until softened. Add the cauliflower and parsley. Turn the heat to very low and cover the pot. Cook for 15 minutes.
Add the stock and turn the heat up to medium high. Simmer for 15 minutes or until the cauliflower is tender. Add the almond milk, cottage cheese, and salt. Puree with an immersion blender or by carefully transferring some of the cauliflower and liquid to a blender. Always vent the lid and use caution blending hot liquids. Return the puree to the pot (if using a blender).
Stir in the heavy cream. Sprinkle on the gluccomannan, if using, and stir until dissolved.
Ree has gorgeous step by step photos for her Cauliflower Soup. I encourage you to check them out: http://thepioneerwoman.com/cooking/cauliflower-soup/
Serves 12 oz
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 2 tbsp butter
- 2 tbsp coconut oil
- 1 carrot, peeled and chopped
- 2 stalks of celery, chopped
- 1 medium onion, peeled and chopped
- 2 heads of cauliflower, chopped
- 1 tbsp parsley
- 2 quarts chicken stock
- 1 quart unsweetened plain almond milk
- 2 tsp salt
- 1 tsp garlic powder
- 16 oz cottage cheese
- 1/2 cup heavy cream
- 1 tsp gluccomannan, optional (helps with thickening)
- Heat the butter and coconut oil over medium. Add the onion, celery, and carrot and saute until softened. Add the cauliflower and parsley. Turn the heat to very low and cover the pot. Cook for 15 minutes.
- Add the stock and turn the heat up to medium high. Simmer for 15 minutes or until the cauliflower is tender. Add the almond milk, cottage cheese, and salt. Puree with an immersion blender or by carefully transferring some of the cauliflower and liquid to a blender. Always vent the lid and use caution blending hot liquids. Return the puree to the pot (if using a blender).
- Stir in the heavy cream. Sprinkle on the gluccomannan, if using, and stir until dissolved.
Note for my Trim Healthy Mama readers. This soup is barely in the S category. You could have a smaller portion with a side salad for a Fuel Pull! Or leave out the heavy cream and have a regular 12 oz portion for a FP.
|Amount Per Serving, 18 servings per recipe, 12 oz portions|
Total Fat 5.6g
Saturated Fat 3.3g
Total Carbohydrates 4.4g
Dietary Fiber 1.2g
Vitamin A 14%
Vitamin C 24%
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