Serves: 4
Net Carbs/Serving: 4g / 240 Calories
Net Carbs/Serving: 4g / 240 Calories
4-5 cups celery, chopped
1 Small onion, chopped
1 small head cauliflower
Salt & Pepper, to taste
2 tbsp. Unsalted butter
2 pints Vegetable broth
½ tsp dried dill
2 Tbsp Heavy cream
Salt & Pepper, to taste
2 tbsp. Unsalted butter
2 pints Vegetable broth
½ tsp dried dill
2 Tbsp Heavy cream
1. In a medium saucepan, over medium heat, add the butter and cook onions until they are slightly coloured. Add cauliflower, celery, dill, salt and pepper; stirring frequently about 5 minutes.
2. Add broth and simmer soup until vegetables are tender, about
15 minutes.
3. Allow to cool then Liquidize.
4. Reheat and add cream.
