It’s snowing again. Yes, I know it’s Iowa but I could’ve done without
the last 10 inches of snow we’ve gotten in the last 24 hours. And knowing there
is 6-8 more inches on the way tomorrow has got me in a soup making state of
mind. This is an easy keto soup. And if you like bacon and cream cheese (who
doesn’t?!?) you’ll enjoy this soup no matter what the weather is in your neck
of the woods. (360 calories, 4 net carbs, 28g fat, 20g protein) Makes 5 servings.
Ingredients:
1 1/2 cups chicken broth
1 head of cauliflower or bag of frozen fleurets
1 cup spinach
1/4 cup cream cheese
1/2 cup diced onion
2 tbsp butter
1 tbsp minced garlic
1/2 pound cooked crumbled bacon
salt & pepper to taste
I also added a can of corn which takes it out of the keto category but
added some nice texture and thickened it up
In a large pot, add the butter and onions and sauté until clear. Add
the minced garlic and sauté for an additional minute. Add the chicken broth,
seasoning and cauliflower to the pot and simmer for about 15 minutes or until
the cauliflower is tender. Carefully pour half or more of the mixture (along
with the cup of spinach) into a blender and pulse a few times until creamy. Place
back on the heat and add the cream cheese. You can add a cup of water or more
chicken broth, depending on your consistency preference. Simmer for 5-10 minutes or until the cream
cheese is melted and blended nicely. Top with crumbled bacon, chopped green
onion and shredded cheese (I used pepper jack). I also added a couple drops of sriracha
because I like things spicy.
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