Soup Creamy Cauliflower Ham Low Carb Recipe 455
CREAMY HAM AND CAULIFLOWER SOUP || INSTANT POT
A creamy cauliflower and ham soup that works well as a low-carb replacement for potato soups. It is hearty, creamy, and delicious.
Provided by Keri Bucci
Categories Main Dishes
Time 30m
Number Of Ingredients 11
Steps:
- Turn the Instant Pot on Saute and add the oil or butter to the pan.Toss in the chopped celery and onions and saute until slightly tender.
- Add the fresh cauliflower, chicken broth, and ham to the Instant Pot and sprinkle in the spices. Note: I used a large head of cauliflower and removed the leaves and the core. Next, I just cut the head in half and placed it in my pot.
- Place the lid on the Instant Pot and turn the steam valve to seal and turn the Instant Pot on Manual for 4 minutes.
- The Instant Pot will begin building up pressure and once it has reached full pressure it will begin the 4-minute count down.
- Once the 4 minutes of cook time has finished turn the steam valve carefully to release. This will release the pressure quickly.
- After all the pressure has been release carefully open the Instant Pot and stir in the cream cheese and heavy cream and serve.
- Optional Toppings: chopped green onions, shredded cheese, or more cubed ham.
Nutrition Facts : Calories 110 calories, Carbohydrate 7 grams carbohydrates, Fat 7 grams fat, Fiber 3 grams fiber, Protein 6.9 grams protein, ServingSize 1 bowl, TransFat 0 grams trans fat
SOUP CREAMY CAULIFLOWER & HAM-LOW CARB RECIPE - (4.5/5)
Provided by Sharon T
Number Of Ingredients 10
Steps:
- Combine the cauliflower, stock, water, garlic powder, and onion powder in a large soup pot. Bring to a boil and simmer for 20-30 minutes, or until the cauliflower is tender. Blend in the pot with an immersion blender (or remove to a large blender and blend in batches then return to the pan) until smooth. Stir in the ham, and thyme leaves and simmer another 10 minutes. Add the butter and apple cider vinegar. Remove from the heat and season with salt and pepper to taste. 2.Serve hot.
WASTE NOT, WANT NOT CREAMY CAULIFLOWER-HAM SOUP
"Waste not, want not", my Grandma's favorite expression. I know that she would approve of this delicious Clean-Out-The-Fridge soup. For herbs, use your favorites. (a little dill is tasty.) Make it your own, by adding whatever veggies you need to use, green beans, peas, carrots, potatoes, even chopped spinach.
Provided by Caroline Cooks
Categories Ham
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In large sauce pan, melt butter over MED-Hi heat and saute celery and onions to soften.
- Lower heat to MED-LOW.
- Add milk and Alfredo sauce; whisking to blend.
- Add seasonings.
- When smooth, add ham and cauliflower.
- Let come to simmer; cook about 20-25 minutes, or until desired thickness is reached.
- Remove to bowls and enjoy!
LOW CARB CAULIFLOWER LEEK SOUP
A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup.
Provided by DRUMNWRITE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
- Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 8.3 g, Cholesterol 34.8 mg, Fat 13.1 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 346 mg, Sugar 3.4 g
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- Combine the cauliflower, stock, water, garlic powder, and onion powder in a large soup pot. Bring to a boil and simmer for 20-30 minutes, or until the cauliflower is tender. Blend in the pot with an immersion blender (or remove to a large blender and blend in batches then return to the pan) until smooth. Stir in the ham, and thyme leaves and simmer another 10 minutes. Add the butter and apple cider vinegar. Remove from the heat and season with salt and pepper to taste.
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- Get your ham bone in your pot, pressure cooker or slow cooker and cover with water (I used 3 litres). Do 2 hours for stovetop or if using a pressure cooker. For a slow cooker do 4-6 hours on high or 6-8 hours on low.
- Remove ham bone and strain the liquid to get out any small pieces of bone that may have come away. If using the meat from your ham bone or a ham hock, strip and chop the meat off the bone.
- Fry onion and garlic in butter until almost soft. Add celery and fry a few minutes more. Add cauliflower broken up into florets and the ham bone stock you’ve made. Bring to the boil and reduce heat to a simmer. Cover and simmer until the vegetables are tender and then puree soup with a stickmixer.
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