I realise we are currently enjoying summer here in the UK, but a warm meal can still be enjoyed all year round, so why should soup be any different? This simple soup is made using cauliflower, a good-quality chicken stock and Cheddar, then garnished with plenty of crispy bacon, more cheese and fresh parsley. I advise you please source the strongest Cheddar for maximum flavour punch.
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Carbs 6.9g | Fat 33g | Protein 37g
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DID YOU KNOW that I am also the author of two cookbooks! My first book KETO KITCHEN (published by Kyle Books London, 2020) is available worldwide and has consistently remained one of the best-selling low carb cookbooks in the UK. My second book LAZY KETO KITCHEN (2021) is coming out this summer, and is now available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Cauliflower, Bacon & Cheddar Soup (Keto)
- 120 g (4.2 oz) streaky smoked bacon, chopped small
- 1 tsp lard
- 400 g (14.1 oz) cauliflower
- 900 g (31.8 oz) chicken stock
- salt and white pepper
- 60 g (2.1 oz) extra-strong, full-fat Cheddar cheese, grated
- smoked sea salt flakes
- freshly ground black pepper
- chopped parsley, to garnish
- Fry the bacon pieces in a pan with the lard until golden and crispy.
- Use a slotted spoon or skimmer spoon to remove the bacon and set aside to keep warm. Do not discard the rendered fat left in the pan.
- In the meantime, trim the cauliflower into even-sized pieces.
- Bring the chicken stock to a boil in a large pan and add the cauliflower. Simmer over moderate heat, covering the pot partially with a lid.
- Cook until the cauliflower completely softens. Once you are satisfied (pierce a floret with a fork - it should immediately fall off), pour the rendered fat and oil from the bacon pan into the pan of cauliflower.
- Use a hand blender to blitz the mixture to a smooth soup.
- Stir in half the grated extra-strong Cheddar cheese and allow to melt in. Season the soup with salt and white pepper.
- Divide the soup between two warm bowls and scatter over the remaining grated extra-strong Cheddar and the warm, crispy bacon bits. Finish with a scattering of smoked sea flakes and freshly ground black pepper. Garnish with chopped parsley and serve.
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Nutritional Information per serving
Calories 473Kcal / 1979kJ
See all the Soups on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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