In chilly rainy weather, nothing warms you up better than a thick, flavorful cheese soup! Here’s a keto soup recipe based on mashed cauliflower with sour cream and sharp Cheddar cheese that will be a table decoration at any time of year.
Roasted Poblano peppers can be substituted for regular bell peppers if you want the dish to be less spicy. Add fresh spinach – it’s a great way to get extra fiber, iron, and vitamin C while following a keto diet!
Cooking Time 30 min.
Servings quantity 4
Ingredients :
Poblano peppers 2 pcs.
Head of cauliflower 0,5 pc.
Vegetable broth 230g
Butter 1 tbsp.
Diced onions 25g
Sour cream 50 ml
Cheddar cheese 280 g
Garlic powder 1 tbsp
Caraway seed 1 tsp.
Paprika 1 tsp.
Step 1
Turn the oven on to medium-high and place the Poblano peppers on a baking tray.
Step 2
Roast, turning occasionally, until the skins have darkened and the peppers have softened.
Step 3
Transfer the peppers to a container with a lid and cover. Set aside to let cool.
Step 4
Steam the cauliflower until it is very soft. This will take about 5 minutes in the microwave or 7-10 on a regular stove top.
Step 5
Using a blender or food processor, puree the cauliflower and 90 grams of vegetable broth. Pour in the rest of the broth and continue blending the puree until it becomes a smooth mass.
Step 6
Melt the butter in a saucepan and fry the onion over medium heat until translucent.
Step 7
Add half of the mashed cauliflower, sour cream and cheese to the pot and cook, stirring, until the soup thickens. Reduce the heat.
Step 8
Remove the peels and seeds from the cooled Poblano peppers and dice them, leaving about 1 tablespoon to garnish the finished soup.
Step 9
Add the remaining mashed cauliflower and diced peppers to the pot. Stew over medium heat for about 5 minutes.
Step 10
Add garlic powder, smoked paprika, and cumin to soup and remove from heat. Serve hot, sprinkling remaining pepper and cheese on top.
Bon appetit!
Energy Value per Serving
Calories from fat 144
Calories: 242
Fats: 16.9 g
Carbohydrates: 14,4 g
Fiber: 4.0 g
Digestible carbohydrates: 10,4 g
Protein: 10,7 g
