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There is nothing better than a bowl of satisfying soup on a cold winter's evening. This soup is deliciously rich and creamy with a spicy warming kick from the chorizo sausage and cayenne pepper.
I prefer it dairy-free but you can make it milder with some heavy whipping cream or cheddar cheese. One serving should keep you sated for hours but if you feel hungry, you can eat it with one of our Ultimate Keto Burger Buns!
Hands-on Overall
Serving size about 1 cup
Nutritional values (per serving, about 1 cup)
Net carbs7 grams
Protein10.7 grams
Fat19.1 grams
Calories251 kcal
Calories from carbs 12%, protein 18%, fat 70%
Total carbs10.6 gramsFiber3.6 gramsSugars4.4 gramsSaturated fat9.1 gramsSodium572 mg(25% RDA)Magnesium34 mg(9% RDA)Potassium691 mg(35% EMR)
Ingredients (makes 6 servings)
- 1 large cauliflower (800 g/ 1.7 lb)
- 1 medium turnip or more cauliflower (200 g/ 7.1 oz)
- 1 small white onion, chopped (70 g/ oz)
- 2 cups chicken stock, vegetable stock or bone broth (480 ml/ 16 fl oz) - you can make your own bone broth
- 1 medium Spanish chorizo sausage or pepperoni (150 g/ 5.3 oz)
- 3 tbsp ghee, lard or butter (45 g/ 1.6 oz)
- 1/2 tsp sea salt, or more to taste
- 1 medium spring onion or chives for garnish (15 g/ 0.5 oz)
Instructions
- Wash the cauliflower and cut into small florets.
- Grease a large soup pot or a Dutch oven with 2 tablespoons of ghee and add finely chopped onion. Cook over a medium-high heat until lightly browned. Add the cauliflower and cook for about 5 minutes while stirring. Add the chicken stock and cover with a lid. Cook for about 10 minutes and take off the heat.
- Dice the chorizo sausage. Peel and finely dice the turnip or use more cauliflower - the stems are great for browning. Place on a heavy-based skillet greased with the remaining ghee and cook over a medium-high heat until the chorizo is crispy and the turnip is tender for about 8-10 minutes.
- Transfer half of the chorizo & turnip mixture into the soup. Using a hand blender, pulse until smooth and creamy. Season with salt and cayenne pepper. Optionally, you can add 1 cup of heavy whipping cream or grated cheddar cheese.
- Pour into a serving bowl and sprinkle with more chorizo & turnip mixture and drizzle with some of the spicy oil. Garnish with freshly chopped spring onion or chives and enjoy! Try with our Keto Bread. To store, let it cool down and refrigerate for up to 4 days.
Ingredient nutritional breakdown (per serving, about 1 cup)
| Net carbs | Protein | Fat | Calories |
|---|
| Cauliflower, fresh |
| 4 g | 2.6 g | 0.4 g | 33 kcal |
| Turnip, raw |
| 1.5 g | 0.3 g | 0 g | 9 kcal |
| Onion, white, fresh |
| 0.9 g | 0.1 g | 0 g | 5 kcal |
| Chicken stock (broth), chicken only, homemade |
| 0 g | 1.6 g | 1.6 g | 21 kcal |
| Chorizo sausage |
| 0.5 g | 6 g | 9.6 g | 114 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Ghee |
| 0 g | 0 g | 7.5 g | 68 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, cayenne, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, about 1 cup |
| 7 g | 10.7 g | 19.1 g | 251 kcal |
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