Lex Culinaria's whole-food, low-carb cookbook is finally availabale on Kindle!
The Simple Slow-Carb Cookbook is packed full of information on carbohydrates and nutrition. Inspired by our success in following the 4-Hour Body by Timothy Ferriss, The Simple Slow-Carb Cookbook allows whole-food, slow-carb fans to expand their repertoire and make informed, delicious food choices, while meetingntheir nutritional and weight-loss needs.
In celebration of the publication of the Kindle edition of The Simple Slow-Carb Cookbook, I thought I'd share a spectacularly easy, nutrient packed slow-carb soup. It's must the think for shorter days and cooler weather, and it incoporates tasty veggies and beans into a great quick lunch.
Celery, Cauliflower & White Bean Soup
Serves 6
1 tablespoon oil
1 each medium yellow onion
1 teaspoon minced garlic
1/2 large cauliflower, chopped into chunks
6 each celery stalks (including leaves), chopped
3 cups chicken stock (or 3-4 teaspoons Better Than Bouillon
stock concentrate, and 3 cups water)
1 1/2 cups cooked white beans, drained
1/3 cup sour cream, cottage cheese or yogurt
salt & pepper to taste
1/4 cup chopped parsley
3/4 cup cooked, crumbled mild sausage or crispy bacon (optional)
Heat oil over medium-high heat in a large soup pot. Add onion and garlic to pot and cook, stirring for 5 minutes until golden brown and starting to soften. Add in cauliflower, celery and stock. Bring to a low boil, then reduce heat, cover and simmer for 25 to 30 minutes, until all vegetables are very soft. Add in the cooked, drained beans and cottage cheese (or sour cream or yogurt) and puree using your immersion (stick) blender.
Season with salt and pepper and stir through parsley. Ladle into bowls. If you are using sausage or bacon crumble it over the top of each serving.
