I like to make cauliflower cheese soup... not really low calorie, but low carb and very satisfying. It's easy to do but I've never used a recipe so the best I can do is give you an idea of what to do.
You'll need:
A head of cauliflower
Chicken or Veggie stock (cubes or granules are fine, mix according to package directions) the amount depends on how much cauliflower you end up with once it's chopped, usually about 750 ml.
Half a cup of shredded cheddar -- I like to use strong cheddar but use what you prefer as long as it's not reduced fat.
A quarter cup of double cream -- in a hot soup you must use double cream or it will split.
Salt and pepper to taste.
Cut up a head of cauliflower into small pieces, you can use the stalk and all if you want, it's going to be cooked and blended to make the soup.
Simmer cauliflower until tender in either chicken or vegetable stock, your choice. Use only enough stock to just cover the cauliflower or it will end up too watery when done.
When the cauliflower is tender add about half a cup of shredded cheddar cheese, mild or strong depending on your preference. then add the double cream. When the soup has just come back to a simmer, take if off the heat and using a hand blender puree the soup to the disired consistency. Some people prefer it very smooth, some like to have it a bit lumpy, tastes good either way. Season with salt and pepper to taste and enjoy. I sometimes like to fry a slice of streaky bacon to crumble on the top in place of croutons.
I have also made this with stilton instead of cheddar, use half as much stilton and a you can also make ut using half broccoli and half cauliflower.
