Yasmine's Cream of Cauliflower-Shrimp Soup
1 head cauliflower, remove leaves, core, and cut into pieces
1 bunch asparagus, remove ends and break into pieces
2 medium zucchini, peeled and diced
2 tbsp olive oil
1 cup carrots, diced
2 ribs celery, diced
1 bunch green onions, clean and dice
2 cans of shrimp (do not drain)
1/2 cup diced ham
1 quart chicken stock
1 tsp onion powder
1 tbsp parsley
1 tsp paprika
1/4 cup sherry
2 cups cream OR 2 cups of unsweetened coconut milk
1/4 cup butter
1 cup grated goat mozzarella OR 1 cup grated non-dairy cheese (that melts)
In stockpot, put: cauliflower, asparagus, zucchini, and chicken stock. Set over med-high heat.
In skillet, heat olive oil, add in carrots, celery, green onions, ham, and herbs. Saute over med-low heat. After about ten minutes, add sherry. Cook for another twenty minutes. Add shrimp and heat through.
By the time the carrot mixture is done, the cauliflower-etc., should be done. Let cool for ten minutes then divide in half and puree in blender. Be careful when blending hot vegetables. After the cauliflower-chicken broth mixture is fully blended, pour back in the stockpot. Add cream, butter, and mozzarella and stir. Add in carrot mixture and stir. Salt and pepper to taste.
Makes...a lot. Probably about 10 servings.
Very low carb. I haven't figured out how many but it isn't going to be much.
