Low-Carb Spicy Cauliflower Soup

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

1. Wash the cauliflower and cut into small florets.

2. 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.

3. 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.

4. 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.

5. 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.