Creamy Parmesan Cauliflower Soup with Bacon
Nutrition per Serving
350
Calories
15g
Protein
10g
Carbs
25g
Fat
This recipe requires a head of cauliflower, Parmesan cheese, bacon, an onion, garlic, chicken broth, heavy cream, and salt and pepper. The cauliflower has a low Glycemic Index (GI) of 15, making it a great choice for those with PCOS.
Ingredients
1 head of cauliflower (1 kg), 1/2 cup of grated Parmesan cheese (50 g), 4 slices of bacon (120 g), 1/2 onion (100 g), 2 cloves of garlic, 2 cups of chicken broth (500 ml), 1 cup of heavy cream (240 ml), salt and pepper to taste
Instructions
1. Cook the bacon in a large pot over medium heat until crispy. Remove the bacon and set it aside. 2. In the same pot, sauté the onion and garlic until soft. 3. Add the cauliflower and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the cauliflower is tender. 4. Blend the soup until smooth, then stir in the heavy cream and Parmesan cheese. 5. Season with salt and pepper. 6. Serve the soup topped with the crispy bacon.
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