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 the soup 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.
Nutrition: This makes 6-7 quarts. The serving size is approximately 1 ¾ cups. There are 4.9 NET carbs per serving.Servings: This is a large batch recipe. You can decrease the amount by clicking the number next to servings and changing that.Trim Healthy Mama: This creamy cauliflower soup recipe 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.Storage: Store in the refrigerator for 5-6 days or freeze for up to 6 months.Reheating: Reheat covered in the microwave or in a saucepan until hot.