Sausage Spinach Cauliflower Keto Soup Recipes
KETO WEEKNIGHT CREAMY SAUSAGE AND SPINACH SOUP
Keto Weeknight Creamy Sausage and Spinach Soup is a crowd-pleasing recipe that'll become your go-to meal on those busy nights when you have less than 30 minutes to get dinner on the table and still want to eat healthy!
Provided by Faith
Time 25m
Number Of Ingredients 10
Steps:
- Heat the ghee in a 3-quart saucepan over medium to medium-high heat. Add the sausage and onion and cook until the sausage is starting to brown and the onion is softened, about 6 to 8 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly.
- Add the bone broth and crushed red pepper flakes and bring up to a boil; cover the saucepan, turn the heat down to simmer, and cook 5 minutes.
- Stir in the spinach and cook until wilted, stirring constantly, about 1 to 2 minutes. Turn off the heat and stir in the cream.
- Taste and season with sea salt and black pepper as desired.
- Serve with fresh lemon wedges to squeeze into the soup if desired.
Nutrition Facts : ServingSize 1 g, Calories 358.8 kcal, Carbohydrate 8.2 g, Protein 24.2 g, Fat 25.7 g, Fiber 2.4 g, UnsaturatedFat 5.8 g
SAUSAGE SPINACH CAULIFLOWER KETO SOUP
Steps:
- Dice Bell Peppers, Onions and cook for about 5-6 mins until they start to soften in the same pan you cooked the sausage. Add 1tbsp garlic around the last minute.
- Add 3 Cups Cauliflower rice, cooked sausage, 2.5 cups beef stock, 2 tsp Chili Powder, 2 tsp Cumin, 2 Bay Leaves, 1 tsp Italian Seasoning, 1 Can Fire roasted Tomatoes with green chilies, and 3 cups Spinach. Mix and simmer till heated. If you are going to do this in the crock pot, brown sausage, mix all ingredients in crock pot and set on low.
Nutrition Facts : Calories 407, Fat 30.6g, Protein 18.9g, Carbohydrate 9.8
TUSCAN CAULIFLOWER SOUP
A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. -Heather Bewley, Bemidji, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.
Nutrition Facts : Calories 358 calories, Fat 30g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 941mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
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