KETO KIELBASA SOUP WITH CAULIFLOWER

By deiv3 on July 21, 2024

KETO KIELBASA SOUP WITH CAULIFLOWER
Ingredients:
1 pound kielbasa sausage, sliced
2 minced garlic cloves
1 tsp olive oil
1 small yellow onion
1/2 cup of celery, finely chopped
2 large carrots, peeled and cut into cubes
4 cups chicken broth
1 pound cauliflower, cut into small florets
1/4 cup grated parmesan
2 cups heavy cream
2 cups grated cheddar cheese
1/4 cup coarsely chopped parsley
Salt and pepper to taste
How to make keto kielbasa soup with cauliflower:
The first step:
In a Dutch oven or soup pot, heat olive oil on medium-high heat.
Add sliced sausage and cook for 5 to 6 minutes.
Remove the sausage from the Dutch oven and place it on a plate.
The second step:
In the same pan, add onions, garlic, carrots and celery and cook for 2 minutes.
Add chicken broth and cauliflower.
Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes.
The third step:
Return the kielbasa to the pan and add the heavy cream, parmesan and cheddar cheese. Season with salt and pepper.
Stir well and cook for another 10 minutes over medium-low heat until the cheese melts.
Remove from heat and garnish with chopped parsley.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Enjoy!
Nutrition Facts (per serving, makes 6 servings):
Calories: 614
Fat: 50 g
Carbohydrates: 12 g
Fiber: 3 g
Net Carbs: 9 g
Protein: 28 g

KETO KIELBASA SOUP WITH CAULIFLOWER

Ingredients:

1 tablespoon olive oil
1 pound kielbasa sausage, sliced into rounds
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 head of cauliflower, chopped into florets
2 cups kale or spinach, chopped
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
1/4 cup heavy cream
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)

Instructions:

Sauté the Kielbasa and Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the sliced kielbasa and cook until browned, about 5-7 minutes. Remove the kielbasa from the pot and set aside.
- In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
Add Broth and Cauliflower:
- Pour in the chicken broth and bring to a simmer.
- Add the chopped cauliflower florets to the pot.
- Stir in the smoked paprika, dried thyme, black pepper, and salt.
- Simmer for about 10-15 minutes, or until the cauliflower is tender.
Blend the Soup:
- Using an immersion blender, blend the soup until it reaches your desired consistency. You can blend it completely smooth or leave some chunks for texture. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend.
Add Greens and Kielbasa:
- Return the blended soup to the pot if using a countertop blender.
- Add the chopped kale or spinach and the browned kielbasa back into the pot.
- Simmer for another 5 minutes, or until the greens are wilted and tender.
Finish with Cream and Cheese:
- Stir in the heavy cream and grated Parmesan cheese (if using).
- Adjust the seasoning with more salt and pepper to taste.
Serve:
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve hot and enjoy your keto-friendly kielbasa soup!

Tips:

Variations: You can add other keto-friendly vegetables like bell peppers, zucchini, or mushrooms for additional flavor and texture.
Storage: This soup stores well in the refrigerator for up to 4 days. It can also be frozen for longer storage. Reheat gently on the stove or in the microwave before serving.
Creaminess: If you prefer a creamier soup, you can add more heavy cream or even a bit of cream cheese.

This Keto Kielbasa Soup with Cauliflower is hearty, flavorful, and perfect for a low-carb diet. Enjoy!