SuperFood Keto Soup

Hands-on 10 minutes; Overall 20 minutes; Serving 6; Serving size - 1 1/2 cups/ 360 ml

It's high in antioxidants, vitamin A, B, C, E, K, magnesium, potassium and is one of the best non-dairy source of calcium. One serving of this soup will provide over 40% of your daily potassium and help you beat "keto" flu.

Ingredients 

1 medium head cauliflower (400 g/ 14.1 oz)

1 medium white onion (110 g/ 3.9 oz)

2 cloves garlic

1 bay leaf, crumbled

150 g watercress (5.3 oz)

200 g fresh spinach (7.1 oz) or frozen spinach (220 g/ 7.8 oz)

1 litre vegetable stock or bone broth or chicken stock (4 cups/ 1 quart) - you can make your own

1 cup cream or coconut milk (240 ml/ 8 fl oz) + 6 tbsp for garnish

1/4 cup ghee or virgin coconut oil (55 g/ 1.9 oz)

sea salt and ground pepper, to taste

Optional: fresh herbs such as parsley or chives for garnish

 

Instructions

1. Peel and finely dice the onion and garlic. Place in a soup pot or a Dutch oven greased with ghee and cook over a medium-high heat until slightly browned. Wash the spinach and watercress and set aside.

2. Cut the cauliflower into small florets and place in the pot with browned onion. Add crumbled bay leaf. Cook for about 5 minutes and mix frequently.

3. Add the spinach and watercress and cook until wilted for just about 2-3 minutes.

4. Pour in the vegetable stock and bring to a boil. Cook until the cauliflower is crisp-tender and pour in the cream (or coconut milk).

5. Season with salt and pepper. Take off the heat and using a hand blender, pulse until smooth and creamy.

6. Serve immediately or chill and keep refrigerated for up to 5 days. Freeze for longer.

Just before serving, drizzle some cream on top. Store in the fridge for up to 5 days or freeze for up to 3 months.

 

Nutrition

Total per serving, about 1 1/2 cups/ 360 ml

Net carbs 6.8 g; Protein 4.9 g; Fat 37.6 g; Calorie 393 kcal.

Source :- ketodietapp.com/