Keto Cauliflower & Hamburger Soup
This hearty and creamy keto cauliflower and hamburger soup is perfect for a satisfying meal that fits perfectly within a low-carb diet. Packed with meat and vegetables, it's both nutritious and delicious.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Chopping board
- 1 Measuring cups and spoons
- 1 Immersion blender (optional)
Ingredients
- 1 lb ground beef (or turkey)
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 4 cups cauliflower florets (fresh or frozen)
- 4 cups beef broth
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese optional for topping
- Fresh parsley for garnish optional
Instructions
- In a large pot or Dutch oven over medium heat, brown the ground beef along with the diced onion until the meat is cooked through, about 5-7 minutes. Drain any excess fat if necessary.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the cauliflower florets, beef broth, dried oregano, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the cauliflower is tender.
- If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency. If you like it chunky, you can skip this step.
- Stir in the heavy cream and let the soup simmer for another 5 minutes, allowing the flavors to meld.
- Serve hot, topped with shredded cheddar cheese and garnished with fresh parsley if desired.
Notes
For added flavor, you can include spices such as paprika or cayenne pepper.
This soup can be stored in an airtight container in the refrigerator for up to 3 days.
Feel free to freeze any leftovers for a quick meal later. Just reheat on the stove when ready to serve.