Recipe: Yummy Hacked 'All-You-Can-Eat' Cauliflower Soup (Vegetarian/Low Carbs/

Hacked 'All-You-Can-Eat' Cauliflower Soup (Vegetarian/Low Carbs/. Say Yes to Our Vegetarian Soups Crafted for Sippable Satisfaction. Hacked 'All-You-Can-Eat' Cauliflower Soup (Vegetarian/Low Carbs/ The quest for something sate the beast within continues (hunger) and be nutritious, low in calories, and tasty. I've modified a previous recipe of mine to cut out the ground turkey (if we're going for really low calories).

Hacked 'All-You-Can-Eat' Cauliflower Soup (Vegetarian/Low Carbs/ The quest for something sate the beast within continues (hunger) and be nutritious, low in calories, and tasty. I've modified a previous recipe of mine to cut out the ground turkey (if we're going for really low calories). Here is how you cook that. You can cook Hacked 'All-You-Can-Eat' Cauliflower Soup (Vegetarian/Low Carbs/ using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Hacked 'All-You-Can-Eat' Cauliflower Soup (Vegetarian/Low Carbs/

1. You need 3 cans of chopped spinach or collard greens (2 lbs frozen).
2. Prepare 2 lbs of cauliflower (frozen/fresh).
3. You need 1 Tablespoon of smoked paprika.
4. You need 1 Tablespoon of chili powder.
5. Prepare 1.5 Tablespoon of graduated garlic.
6. It's 0.5 tablespoon of salt.
7. Prepare 0.5 tablespoon of cumin (optional).
8. It's 1 Tablespoon of oregano (optional).
9. Prepare 4 cups of water (or more depending on amount/type of veggies).
10. Prepare 2 Tablespoon of vinegar (optional).
11. You need 0.5 Tablespoon of hot pepper flakes (to taste).

Hacked 'All-You-Can-Eat' Cauliflower Soup (Vegetarian/Low Carbs/ The quest for something sate the beast within continues (hunger) and be nutritious, low in calories, and tasty. Add tomatoe juice, bouillon cubes, water, onion soup mix and balsamic vinegar. Stir in spinach and green beans. Cook until desired doneness is reached.

Hacked 'All-You-Can-Eat' Cauliflower Soup (Vegetarian/Low Carbs/ instructions

1. You can combine all the above into a big pot (the largest one you have usually). The cauliflower should be chopped to be 'bite sized', if it's fresh it's easy to do so.. the frozen then you'd best find one with 'petite' cauliflower, or if your lucky the store will have bite-sized in their usual frozen bags..
2. Set Pot to HIGH and wait until it gets to a rapid boil. Turn the Pot then down to LOW. Now, it's up to how much you want the cauliflower to break apart and soften up. I like it personally a little al dente, so basically somewhere in the neighborhood of half hour is fine for me. You can let it simmer for hours and the smell will change to something more like 'cabbage' and it'll be broken down to the point of being like a chilli instead of a soup..
3. If you plug this into online nutritional calculators, you'll see this all will rank in the 600 calorie or so column for the complete big pot of soupish creation. This number is actually high ball too. Since alot of fiber is in this dish..

You may add a bit of water to achieve the soupy consistency that you like. Roasted cauliflower soup is a healthy, low carb dinner option that's perfect for chilly nights. Top it off with some grated cheddar and fresh cracked pepper. You guys, I have big news. I made this cauliflower soup with onions and my husband ate it and asked for seconds.