Fat Head Bread Bowl with Broccoli Cheese Soup

Fat Head Bread Bowl With Soup

Ingredients

3 cups shredded mozzarella cheese

4 ounces cream cheese

2 1/4 cups almond flour

1/4 cup coconut flour

2 eggs

1/4 cup buttermilk or plain low carb yogurt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt Low Carb Bread Bowl with Soup

Directions

1. Preheat oven to 400 degrees.

2. Add shredded mozzarella cheese and cream cheese to a small glass bowl. Microwave at 1 minute intervals until the cheese is melted and cream cheese has softened. If you don't want to use a microwave, melt the shredded cheese over the stovetop using a non-stick skillet and use softened cream cheese.

3. Add all ingredients, including melted cheese to a food processor. Pulse until combined. You may also combine the ingredients using an electric mixer; however, using the food processor is recommended.

4. Wet your hands with some water or oil in order to handle the dough in order to prevent the dough from sticking to your hands. Form three even sized dough balls and place, evenly apart, on a parchment lined baking tray.

5. Bake at 400 degrees Fahrenheit for 15-20 minutes or until hardened on the outside and slightly firm on the inside. Let cool for 3-5 minutes before eating.

6. Cut off the top of the bread bowl and carve out some of the bread inside to make room for the soup.

7. Pour soup into bread bowl Broccoli & Cheese Soup Ingredients

• 1 medium head broccoli

• 30g (2 tbsp) unsalted butter

• 1 tsp fresh garlic, minced (or 1 tsp garlic powder)

• 750ml (3 cups) chicken stock (for a vegetarian option, substitute for vegetable stock)

• 1 tsp onion powder

• ½ tsp mustard powder (or dijon mustard)

• 113g (1 cup) strong (mature) cheddar cheese, grated

• 28g (¼ cup) parmesan cheese, grated

• salt and pepper to taste

Instructions

• Cut up the broccoli into florets.

• In a large saucepan, over a medium-high heat, melt the butter.

• Add the garlic and broccoli, and sauté for 2 minutes, stirring frequently.

• Add the stock, onion powder, mustard powder, salt and pepper.

• Reduce the heat to a low-medium, and cover the saucepan. Simmer for 8-10 minutes, until the broccoli is tender.

• Transfer the soup mixture to a blender, and purée for 30-45 seconds, until it is smooth.

• Add both cheeses, and blend it again, until the cheeses have melted.

• If desired, season with a little more salt and pepper.

• Serve & Enjoy!

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