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This Cauliflower Soup with Mustard and Cottage Cheese is a rich, creamy delight that’s low in carbs yet high in flavor. Made with simple ingredients like cauliflower, Dijon mustard paste, and a hint of cream, this soup is not only nutritious but also incredibly satisfying.
15-20 minutes
30-40 minutes
Ingredients:
1 large head Cauliflower florets
2 tablespoons Mustard paste (prepared with Dijon mustard and water)
8 oz Cottage cheese
2 teaspoons Vegetable bouillon powder
Optional: 4 tablespoons Heavy cream (optional)
Instructions:
- Chop the cauliflower into small florets. In a large pot, combine the cauliflower with vegetable bouillon powder and enough water to cover the vegetables.
- Heat on medium-high until boiling. Reduce heat to low, cover, and simmer for about 15-20 minutes or until the cauliflower is tender.
- In a separate bowl, mix together the mustard paste and cottage cheese until well combined.
- Once the cauliflower is cooked, use an immersion blender (or carefully transfer in batches to a regular blender) to puree the soup until smooth. Stir in the mustard and cottage cheese mixture and heat through.
- If using, stir in the heavy cream at this stage for added richness.
- Season with additional vegetable bouillon powder to taste if necessary.
- Serve warm, garnished with freshly cracked pepper or extra virgin olive oil (optional).
