Ingredients:

  • 1 lb kielbasa sausage, sliced
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 medium head cauliflower, chopped into small florets
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • Chopped fresh parsley for garnish

Instructions:

  1. Sauté Kielbasa: In a large pot or Dutch oven, heat olive oil over medium heat. Add sliced kielbasa and sauté until browned. Remove the kielbasa from the pot and set aside.
  2. Cook Aromatics: In the same pot, add diced onions and minced garlic. Sauté until the onions are translucent.
  3. Add Cauliflower: Add chopped cauliflower florets to the pot and sauté for a few minutes.
  4. Season: Season the vegetables with dried thyme, dried oregano, paprika, salt, and black pepper. Stir to combine.
  5. Pour in Broth: Pour in chicken broth, scraping the bottom of the pot to release any flavorful bits.
  6. Simmer: Bring the soup to a simmer and let it cook until the cauliflower is tender.
  7. Blend (Optional): For a creamier consistency, you can use an immersion blender to partially blend the soup, leaving some cauliflower chunks for texture.
  8. Add Kielbasa Back In: Add the sautéed kielbasa back into the pot.
  9. Stir in Heavy Cream: Pour in the heavy cream and stir well. Adjust the seasoning if needed.
  10. Add Cheese: Gradually add shredded sharp cheddar cheese, stirring continuously until the cheese is melted and the soup is creamy.
  11. Garnish and Serve: Garnish the Keto Kielbasa Soup with chopped fresh parsley and serve hot.

Notes:

  • Vegetable Variation: Feel free to add other low-carb vegetables like spinach or kale.
  • Cheese Options: You can experiment with different types of cheese for varied flavors.
  • Storage: Store any leftover soup in the refrigerator. It can be reheated on the stovetop or in the microwave.