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.
Nutrition Facts (per serving, makes 6 servings):
Calories: 614
Fat: 50 g
Carbohydrates: 12 g
Fiber: 3 g
Net Carbs: 9 g
Protein: 28 g