Cosy winter nights … comfy clothes, a soft sofa and a big bowl of hearty healthy soup.
I love Chowder… a thick, wholesome stew-like soup, and this Cauliflower Seafood Chowder is just brilliant. A slight twist on the traditional recipe, replacing the potato base with cauliflower. Low in carbs, light on the tummy with no compromise on flavour.
Low Carb Cauliflower Seafood Chowder
- 500 g Mussels, washed
- 500 g Snapper (or other firm white fish), cut into chunks
- 12 Green king prawns, shelled and deveined
- 800 ml Chicken broth
- 1 Onion, chopped
- 1 Carrot, chopped
- 2 stalks Celery, chopped
- 1 Medium head of Cauliflower, chopped (¾ soup, ¼ garnish)
- 10 Cherry tomatoes, chopped
- 4 cloves Garlic, crushed
- Lemon, juice added to taste
- ¼ Cauliflower head, cut into small florets
- 2 rashes Bacon
- 1 long red Chilli, seeds removed, chopped
- Herbs, I used parsley and coriander, chopped
- Place cauliflower florets (for garnish) on a try. Roast (approx. 15mins). Set aside.
- Chop bacon into small pieces and lightly pan fry. Set aside.
- Sauté onion, carrot, celery and garlic in a little oil of your choice.
- Add remaining cauliflower and broth, bring to boil then allow to simmer.
- Once reduced and vegetables are soft, blend to your desired consistency.
- Add chopped tomatoes and seafood and cook for 5-10 minutes, until cooked.
- Add parsley, coriander, a squeeze of lemon and salt and pepper to taste.
- Ladle into bowls and garnish with roasted cauliflower, bacon, chilli and herbs.