Embark on a culinary journey with our Keto Kielbasa Soup, a savory symphony of flavors that harmoniously combines smoky kielbasa, velvety cauliflower, and rich, creamy textures. This low-carb delight is meticulously crafted to satisfy your cravings while adhering to ketogenic principles. Dive into a world of indulgence without compromise.

Kielbasa Sausage (1 pound, sliced): Premium quality sausage with a smoky profile, providing a robust foundation for the soup.

Minced Garlic (2 cloves): Adds a fragrant and aromatic depth to the dish.

Olive Oil (1 tsp): Enhances the richness and mouthfeel of the soup.

Yellow Onion (1 small): Contributes a sweet and savory base to the broth.

Celery (1/2 cup, finely chopped): Offers a subtle crunch and earthy flavor.

Carrots (2 large, peeled and cubed): Introduces natural sweetness and vibrant color.

Chicken Broth (4 cups): A nourishing and savory foundation that complements the hearty ingredients.

Cauliflower (1 pound, cut into small florets): A versatile, low-carb substitute for a satisfying texture.

Parmesan (1/4 cup, grated): Infuses a nutty and salty undertone to elevate the flavor profile.

Heavy Cream (2 cups): Lends a luxurious creaminess that ties the soup together.

Cheddar Cheese (2 cups, grated): Melts into a velvety blanket, enriching the broth with cheesy goodness.

Parsley (1/4 cup, coarsely chopped): A fresh and herbaceous garnish that adds brightness to each spoonful.

Salt and Pepper (to taste): Seasoning to enhance and balance the flavors.

The First Step: Sizzling Sausage Brilliance
In a Dutch oven or soup pot, elevate the flavors by heating olive oil over medium-high heat. Add the sliced kielbasa and let it sizzle for 5 to 6 minutes until golden and aromatic. Plate the seared sausage for later use.

The Second Step: Aromatic Symphony
In the same pot, orchestrate the aromatic base by sautƩing onions, garlic, carrots, and celery for 2 minutes. Pour in the chicken broth and add the cauliflower. Allow this aromatic symphony to simmer and meld flavors for a cozy 15 minutes.

The Third Step: Creamy Crescendo
Reintroduce the seared kielbasa to the pot, and pour in the heavy cream, grated parmesan, and cheddar cheese. Season with salt and pepper. Stir the pot, creating a creamy crescendo that dances on the palate. Let it simmer for another 10 minutes until the cheese melds seamlessly.

Finale: Garnish and Serve
Conclude this culinary masterpiece by garnishing with coarsely chopped parsley. The vibrant greens not only enhance the visual appeal but also introduce a refreshing note. Serve immediately, savoring the symphony of flavors, or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Information (per serving, makes 6 servings):
Calories: 614
Fat: 50 g
Carbohydrates: 12 g
Fiber: 3 g
Net Carbs: 9 g
Protein: 28 g
Indulge in the exquisite simplicity of our Keto Kielbasa Soup with Cauliflower, a soul-warming concoction that seamlessly marries hearty ingredients with keto-friendly principles. Elevate your culinary experience with this rich and comforting soup, perfect for both casual meals and formal gatherings. Enjoy the symphony of flavors, and embrace the satisfaction of a ketogenic lifestyle without sacrificing taste.


1 pound kielbasa sausage, sliced
2 minced garlic cloves
1 tsp olive oil
1 small yellow onion
1/2 cup of celery, finely chopped
2 large carrots, peeled and cut into cubes
4 cups chicken broth
1 pound cauliflower, cut into small florets
1/4 cup grated parmesan
2 cups heavy cream
2 cups grated cheddar cheese
1/4 cup coarsely chopped parsley
Salt and pepper to taste
How to make keto kielbasa soup with cauliflower:
The first step:
In a Dutch oven or soup pot, heat olive oil on medium-high heat.
Add sliced sausage and cook for 5 to 6 minutes.
Remove the sausage from the Dutch oven and place it on a plate.
The second step:
In the same pan, add onions, garlic, carrots and celery and cook for 2 minutes.
Add chicken broth and cauliflower.
Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes.
The third step:
Return the kielbasa to the pan and add the heavy cream, parmesan and cheddar cheese. Season with salt and pepper.
Stir well and cook for another 10 minutes over medium-low heat until the cheese melts.
Remove from heat and garnish with chopped parsley.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.