Keto Cauliflower Parmesan Soup

https://ketogasm.com/cauliflower-parmesan-soup-recipe/

Cauliflower Parmesan Soup 
A decadent, creamy cauliflower soup without any cream at all!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 Servings
Calories 240 cal

Author Tasha Metcalf

Ingredients

• 8 tablespoons butter
• Salt and pepper to taste
• 1/2 onion sliced
• 1/2 leek sliced
• 1 head cauliflower chopped
• 2 cups vegetable broth (1 bouillon cube per 2 cups)
• 2-3 cups water depending on consistency
• 2 tablespoons thyme chopped
• 1 cup parmesan cheese fresh

Instructions

1. Melt 2 tablespoons butter in large pot.
2. Add salt, onion, and leek. Cook until onion becomes soft and translucent.
3. Add half of cauliflower, 4 tablespoons butter, 2 cups broth and 2 cups water to pot. Bring to simmer for 10-15 minutes, until cauliflower is tender and falling apart.
4. Add 3/4 of remaining cauliflower to pot and continue to simmer.
5. Melt 2 tablespoons butter with thyme and remaining cauliflower florets. Stir as the butter begins to bubble and brown.
6. Once the cauliflower in the pot is tender, remove from heat and place in blender. Add parmesan cheese.
   
7. Being careful to cover blender vent with towel, blend simmered cauliflower mixture until smooth. Add additional water to adjust consistency of soup if needed. Blend some more.
8. Transfer blended soup to bowl.
9. Garnish with golden florets and drizzled brown butter.

Recipe Notes
For a dairy-free version, omit Parmesan and replace butter with ghee.

5 g net carbs per serving.

Nutrition Facts
Cauliflower Parmesan Soup

Amount Per Serving
Calories 240 Calories from Fat 180

% Daily Value*
Total Fat 20g31%
Saturated Fat 12g60%
Cholesterol 51mg17%
Sodium 785mg33%
Potassium 342mg10%
Total Carbohydrates 7g2%
Dietary Fiber 2g8%
Sugars 2g
Protein 8g16%
Vitamin A16.6%
Vitamin C62.4%
Calcium24.1%
Iron6.1%
* Percent Daily Values are based on a 2000 calorie diet.

Keto Broccoli Cheddar Soup

This is the recipe I made yesterday. It is delicious. I also blended it. I left out the xantham gum.

https://www.heyketomama.com/keto-broccoli-cheddar-soup/

ingredients
2 tablespoons Butter
1/ 8 Cup White Onion
1/2 teaspoon Garlic, finely minced
2 Cups Chicken Broth
Salt and Pepper, to taste
1 Cup Broccoli, chopped into bite size pieces
1 Tablespoon Cream Cheese
1/4 Cup Heavy Whipping Cream
1 Cup Cheddar Cheese; shredded
2 Slices Bacon; Cooked and Crumbled (Optional)
1/2 teaspoon xanthan gum (optional, for thickening)

instructions
In large pot, saute onion and garlic with butter over medium heat until onions are softened and translucent.
Add broth and broccoli to pot. Cook broccoli until tender. Add salt, pepper and desired seasoning.
Place cream cheese in small bowl and heat in microwave for ~30 seconds until soft and easily stirred.
Stir heavy whipping cream and cream cheese into soup; bring to a boil.
Turn off heat and quickly stir in cheddar cheese.
Stir in xantham gum, if desired. Allow to thicken.
Serve hot with bacon crumbles (optional)

notes
This soup has a thinner, more broth-like consistency because it does not have a roux or any thickening agents. If you don’t add something like xanthan gum, it won’t be the thick soup you might be used to.

Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. 

nutrition

• Calories: 285
• Sugar: 1g
• Fat: 24g
• Carbohydrates: 3g Total, 2g NET
• Fiber: 1g
• Protein: 12

Super Detox Soup

from Natural Grocers Health Hotline Magazine, Jan 2018 #01

Prep 25 minutes
Cook 20 minutes
Total 45 minutes
Serves 4

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
1 medium carrot, diced
2 stalks celery, chopped
2 cloves garlic, thinly sliced
1 thumb-size piece of fresh ginger, peeled and minced
4 cups homemade chicken stock
1 medium red bell pepper, ribs and seeds removed, cut in half and thinly sliced
1 cup thinly sliced shiitake mushrooms, caps only (or substitute cremini or white button mushrooms, include the stems and thinly slice)
1 cup chopped purple or green cabbage
1/2 cup chopped broccoli or cauliflower florets
1 teaspoon sea salt
2 cups cooked chicken (breast or thigh meat), cubed or shredded
1/8 cup apple cider vinegar or lemon juice
1 tablespoon raw honey
1 teaspoon red chili pepper flakes

Instructions:
1. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and saute, stirring frequently, for about 5 minutes, or until the onion is translucent and the vegetables are becoming soft.

2. Add the garlic and ginger and saute for another 3 to 5 minutes until fragrant. Watch carefully and stir frequently so the garlic doe not brown.

3. Add the chicken stock, red bell pepper, mushrooms, cabbage, broccoli or cauliflower, and salt. Reduce the heat to low, partially cover and let simmer for 15 minutes.

4. Add the chicken, apple cider vinegar or lemon juice, honey and the red chili pepper flakes. Stir and let simmer for another 5 minutes. Serve hot.