Low Carb Spiced Cauliflower And Cabbage Soup
How to Make It
Step 1
Finely dice the onion and crush the garlic. Melt a generous tablespoon of butter in a large saucepan or Dutch oven over a low/medium heat. Add the onion and garlic. Sweat gently for a few minutes until tender and fragrant.
Step 2
Dice the cauliflower into bite-sized florets. Add to the saucepan along with the ras el hanout, turmeric, and tomato paste. Stir well to combine. Pan fry gently for 2-3 minutes to soften the cauliflower a little. You may add more or fewer spices according to personal taste.
Step 3
While the cauliflower is cooking, thinly slice the cabbage into strips. Add the stock to the saucepan and bring up to a gentle boil. Add the cabbage strips. Simmer for 6-7 minutes or until the cauliflower and cabbage are tender. You may season with salt and pepper if desired – this will depend on the strength of seasoning already in your stock.
Step 4
Divide the soup between individual serving bowls. Top each bowl with a swirled tablespoon of sour cream. Scatter with chopped fresh cilantro and the pine nuts to serve.
Ingredients
- Vegetable Broth, Bouillon Or Consomme – 5 cup
- Sour Cream – 4 tablespoon
- Pine Nuts – 2 tablespoon, whole pieces
- Cauliflower Florets By Flavorite – 1-½ cup
- Green Cabbage – 1-½ cup
- Ras El Hanout – 2 x 1 teaspoon
- Tomato Paste – 1 tablespoon
- Butter, Unsalted – 1 tablespoon
- Garlic – 1 clove
- Onion – 1 tablespoon, chopped
- Turmeric, Ground – ½ teaspoon