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.

Whole Wheat Pizza Crust

1 teaspoon white sugar
1 1/2 cups warm water
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all purpose flour

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desire size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats or vegetables.

Bake for 16 to 20 minutes, depending on thickness, in the preheated oven until the crust is crisp and golden at the edges, and the cheese is melted on the top.

Fresh Cherry Cobbler

6 ounces unsalted butter
1/2 cup brown sugar
1/2 cup white sugar
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 cup chopped walnuts
1/2 cup rolled oats
2 pounds cherries, stems and pits removed

Cream softened butter with sugars. Sift flour, baking powder, salt, cinnamon and ginger together. Blend into creamed butter. Stir in oats and walnuts. Wrap in plastic and refrigerate until firm, about 1/2 hour. Preheat oven to 375 degrees.

1/2 cup sugar
1 tablespoon unsalted butter
1/2 teaspoon vanilla
1 tablespoon ginger, peeled and minced (I will consider omitting this!)
zest of 1 lemon

In a medium saucepan, heat sugar, butter, vanilla, ginger, and lemon zest to a simmer. Add cherries and cook, stirring constantly for two minutes. our into buttered cobbler dish. Cover cherries with crumbled mix from refrigerator.

Chicken Chile

from Julie R.

8 cups cut up chicken (2 roasted chickens)
4 cups chicken stock
1 30 ounce can tomato sauce
2 packages Lawry chile seasoning
2 cans southwest black beans
2 cans pinto beans
2 cans dark kidney beans
2 cans chile beans in chile sauce
3 or 4 cans corn
1 cup shredded cheese

Combine everything in a large pot, except the cheese. Heat and serve with shredded cheese on top of individual servings.

Chocolate Molasses Cake

from Betty Sporrer, wife of Dean "Buck" Sporrer

1 package chocolate cake mix
4 eggs
1/2 cup unsulphered molasses
1 package instant chocolate pudding
1 cup water

Combine ingredients and mix well. Beat on medium speed for 2 minutes or 300 strokes by hand. Pour into greased bundt cake pan. Bake at 350 degrees for 40 to 45 minutes.

Persian Rice Dessert, Sholeh-Zard

from Parvin Bragg

This is a large recipe. I would consider cutting it in half of fourths.

Basmati rice is a recommended rice to use in this recipe.

3 cups rice (1 1/2 or 3/4 cup) , washed well and rinsed three times. Drain the rice and put in a larger sauce pan. Add 16 cups (8, 4) water and 1/2 (1/4, 1/8) teaspoons salt. Bring to a boil, skimming the foam off as it forms. Cover and simmer for 30 minutes until the rice is soft.

Stir in 6 cups (3, 1 1/20 sugar. Cook for 20 minutes longer, stirring constantly.

In a small bowl, combine 1/2 (1/4, 1/8) teaspoon powdered saffron and 4 (2, 1) tablespoons hot water.

After the rice has cooked, add the saffron and
1/2 cup unsalted butter (1/4, 1/8)
4 tablespoons slivered almonds (2, 1)
2 teaspoons ground cardomom (1, 1/2)
1/2 cup rose water (1/4, 1/8)

Cover and simmer 45 minutes stirring constantly (!) until mixture has thickened to a pudding consistency. Pour pudding into a shallow serving dish, or into individual serving dishes.

Garnish with
1 teaspoon cinnamon, ground (1/2 t, 1/4 t)
2 tablespoons slivered almonds, optional (1 tablespoon, 1/2 tablespoon)
2 tablespoons pistachios, optional (1 tablespoon, 1/2 tablespoon)

Chill in refrigerator until set, about 2 hours.
Serve cold.

Pita Bread

1/4 teaspoon sugar
1 1/4 cups warm water
1 package active dry yeast
3 1/2 cups wheat or rye flour
2 tablespoons oil
1 teaspoon salt

Combine sugar and water in bowl, sprinkle yeast over the top and let set for 5 minutes. Add 2 cups flour and beat until smooth. Stir in the oil and salt. Add remaining flour and blend thoroughly until dough is stiff. Knead 5 minutes. Return to bowl, brush lightly with oil, cover and let stand 1 hour. Punch down or divide into 8 equal portions. Shape into balls, set each on a clay tile of heavy foil squares. Cover with a towel and let stand 15 to 20 minutes. With a rolling pin, flatten each ball to a thin round (5 1/2 diameter). Let stand 15 more minutes. Heat oven to 500 degrees (if tiles aren't ready). Place baking sheet on the lowest level and preheat. Slide foil sheet with its bread onto the baking sheet. Bake about 5 - 8 minutes, until brown and puffed up. Remove and repeat with remaining breads.

Cool on a wire rack about 5 minutes, loosen from foil, slide into plastic bag to keep soft. Breads may be wrapped in foil and frozen if desired. Let thaw at room temperature or reheat on 300 degrees for 15 minutes.

Foot Soak

from Margaret

1/4 cup listerine
1/4 cup vinegar
1/2 cup warm or hot water, as you like it

Soak feet for 10 to 15 minutes. When finished, wipe with a clean cloth or towel. The dead skin will practically fall off.