Smoky Faux-tato Soup
Recipe by Mandy Pagano
Recipe originally published on KetovangelistKitchen.com on 10/1/21. It has been lightly edited for re-publication.
Here's another Lenten offering, and it's vegetarian friendly! This soup is so full of flavor, it's a huge hit in my house, both in and outside of the penitential season. My daughter especially loves it, and has been known to have multiple bowls in a sitting. She's single-handedly polished off all our leftovers on more than one occasion, too.
Kid likes it = winning!
When you're looking for something a little more meaty, feel free to throw in some shredded chicken, sliced and browned kielbasa, cubed ham, or a handful of crumbled bacon.
[tasty-recipe id="2860"]
Ingredients
- 4 tbsp. (2 oz/ 57 g) salted butter
- 2 oz (527 g) yellow onion, diced
- 2 oz (57 g) celery, diced
- 2 c (16 fl oz/ 473 ml) chicken or vegetable broth (home made bone broth is best, but vegetable is preferable for a 100% vegetarian meal)
- 2 c (16 fl oz/ 473 ml) water
- 2 tsp sea salt
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- black pepper, to taste
- 1 c (8 fl oz/ 237 ml) heavy cream
- 1 tsp konjac/glucomannan powder
- 1 (8 oz/ 454 g) brick cream cheese, softened
- 1 c (approx. 4 oz/ 113 g) grated sharp cheddar cheese
- 1 c (approx. 4 oz/ 113 g) grated smoked cheddar cheese (may be white or yellow)
- 20 oz (567 g) cauliflower florets, cooked until very tender
- 1/4 c sliced scallions (green onion tops)
- additional shredded cheese, to top, as desired
Instructions
- In a large soup or saucepan, heat butter over medium.
- In the same pot, add onion, celery and saute until onion is translucent.
- Add seasonings, broth, and water to the pot, bring to the boil, and then reduce heat to low to simmer for 5 minutes.
- Sprinkle konjac/glucomannan powder over heavy cream and whisk in well. Whisk the heavy cream mixture into the simmering broth.
- Stir in cream cheese and the cheeses to melt.
- Once the cheeses have melted into the soup, add the cauliflower.
- With an immersion blender, blend the cauliflower into the soup until it's as smooth as desired. If you don't have an immersion blender, that's OK! Simply transfer the soup to a blender or food processor and blend until it's as smooth as you like it. Then return it to the pot, and portion it out to serve.
- Top each serving with ½ tbsp scallion and more cheese, if desired.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 397.2 cal
- Fat: 36.6 g
- Carbohydrates: 7.7 g
- Fiber: 2 g
- Net Carbs [total carbs - (fiber + sugar alcohol)] : 5.7 g
- Protein: 11.3 g
