Low Carb Green Goddess Soup with Chili Crisp Halloumi Croutons
9.1g
Net Carbs
25.5g
Protein
36.3g
Fat
4.7g
Fiber
481
Calories
Cooking tip: Earthy greens and creamy cauliflower create a soup perfect for holding delicious chili crisp halloumi croutons. Make sure to cook the cauliflower until it is nicely tender before blending to get a creamy soup full of flavor and texture. We love the idea of making this recipe your own by using the greens and herbs that you enjoy best!
Ingredients:
- 3 tablespoons olive oil, divided
- 1 cup (100g) thinly sliced fresh scallions
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon minced or pressed fresh garlic
- 1 tablespoon Thai red curry paste
- 1 medium head (588g) cauliflower, cut into bite size pieces
- 32 ounces chicken bone broth
- 8 ounces halloumi
- 6 tablespoons crème fraiche, divided
- 5 ounces blend of baby spinach, baby kale and baby chard
- 1/4 cup (18g) fresh basil leaves
- 1/4 cup (6g) fresh mint leaves
- 1 tablespoon chili crisp (no sugar added)
- 1 tablespoon sugar free maple flavored syrup
Directions:
- In a heavy soup pot with a lid, warm 2 tablespoons oil over medium heat. Add scallions and sauté until becoming translucent, about 3 minutes. Add garlic and red curry paste, continuing to stir and cook until fragrant and the onions are coated in the curry paste, another minute. Stir in cauliflower and bone broth, bring to a simmer, cover and continue to simmer, reducing heat if needed, until cauliflower is very tender, about 25 minutes.
- Stir ¼ cup crème fraiche into the soup and add greens, basil and mint. Cover and cook until all the greens are wilted, about 5 minutes. Use a submersion blender to blend the soup util it is smooth and creamy. Taste and add salt if desired. Keep covered over low heat until ready to serve.
- While soup is cooking, cut halloumi into ½-inch cubes and set on a paper towel lined plate to dry out some.
- In a medium skillet over medium heat, stir together remaining tablespoon olive oil, chili crisp and sugar free maple syrup, stirring until fragrant and sizzling, about 2 minutes. Scrape into a heat resistant bowl.
- Return skillet to medium heat and arrange halloumi cubes in a single layer. Cook until browning, about 3 minutes then flip and cook until face down side is browned as well, another 2-3 minutes. Remove from heat, add the chili crisp oil and toss with the halloumi croutons until evenly coated. Set aside until needed.
- To serve, fill each of 4 bowls with about 1 ½ cups soup and arrange an even number of halloumi croutons in the center of each bowl. Drizzle any oil left in the pan evenly over the bowls and add a swirl of ½ tablespoon crème fraiche to each bowl. Serve while warm.
