Keto cauliflower cheddar soup

Keto cauliflower cheddar soup: a creamy low-carb soup with cauliflower, cheddar, cream, beef stock and a hint of nutmeg for a hearty dinner.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 520 kcal per serving
• Protein: 26 g
• Fat: 42 g
• Carbs: 12 g

Ingredients

• 500g cauliflower
• 150g cheddar
• 100ml cream
• 400ml beef stock
• 1 onion
• 1 tbsp ghee
• 1 pinch of nutmeg

Method

You’ll need: saucepan · stick blender · chopping board · knife · wooden spoon · ladle

1. Peel the onion and chop it roughly. Break the cauliflower into small florets and wash thoroughly.
2. Melt the ghee in a large saucepan and sweat the onion over a medium heat until translucent. This gives the soup a mild, rounded base.
3. Add the beef stock and cauliflower and simmer until the cauliflower is soft.
4. Blend the soup with a stick blender until smooth and creamy. Then stir in the cream and season with nutmeg.
5. Add the cheddar to the hot soup (it shouldn't be boiling hard) a little at a time and stir until it has melted completely.

Good to know

This soup is simple, creamy and really cosy. It's on the table quickly and tastes like honest home cooking. Just the thing when you want something easy.

Swaps

Cheddar → Alpine cheese such as Gruyère (stronger flavour, also contains protein and calcium) | Cream → coconut milk (dairy-free, adds fat and makes the soup creamy) | Beef stock → chicken stock (milder flavour; mineral content depends on how it's made) | Ghee → olive oil (plant-based alternative with monounsaturated fatty acids)

Allergens

Contains milk (cheddar, cream and ghee). Often easy for children to eat when finely blended and mildly seasoned, and generally fine in pregnancy with pasteurised dairy products and well-heated stock.