The forecast was calling for the mother of all blizzards in Colorado this weekend! In parts of our mountains, they were projecting up to 9 feet of snow!! Of course, this is Colorado. Predicting the weather here is a complete gamble so we’ll see just how much snow we end up with.
I always cook up a bunch of delish food over the weekend to help prep for next week’s meals since cooking during the work week is just not an option currently. With the incoming storm, soup sounded just perfect.
I’ve been looking for new KETO recipes to try. You guys, I’ve lost 10 lbs in just 2 weeks since switching things up! I eat healthy already and, in general, carbs are kept to a minimum.
However, sugar had crept it’s way into my world and before you knew it, I was lugging extra unwanted pounds without even trying. It was time to get back on the saddle and lead by example to my family and my patients again.
This recipe was a crowd pleaser for sure! SO GOOD and so satisfying!
Broccoli Cheese Soup
Ingredients:
- 1 medium broccoli
- 1/2 medium cauliflower
- 2 tablespoons ghee or other healthy fat
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium leek, sliced & halved
- 2 large celery stalks, sliced
- 4 cups vegetable stock
- 3 cups water
- 1 cup organic heavy whipping cream
- 2 cups shredded cheddar cheese
- 2 tablespoons fresh parsley, plus more for garnish
- Salt & pepper to taste
Instructions:
I used my Instapot on the slow cooker function. Cut the broccoli and cauliflower into florets. (Time saving tip: purchase both of these already chopped into florets or use a frozen version.) Peel and roughly chop the broccoli stalks.
Heat a skillet greased with ghee, or your healthy fat of choice, over medium-high heat. Add the onion and cook for 5-8 minutes, until lightly browned, stirring frequently. Add the garlic, leek and celery. Cook for another 1-2 minutes.
Place in the slow cooker. Add the cauliflower and broccoli pieces, vegetable stock and water. Cover with a lid. Cook on high for 2 hours or on low for 4 hours. I cooked mine until my veggies were fork tender.
Slowly pour in the cream while stirring. Add the parsley cheddar cheese. Use an immersion blender or a blender and process until you get your desired result. My crew prefers having some chunks of veggies so I didn’t blend the whole batch until it was smooth. (If you’re using the blender, let the soup cool 15-20 minutes to be safe.)
Spoon into soup bowls and season with salt and pepper. Garnish with parsley and more cheese. Enjoy!!
To store, let it cool completely first. You can refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
Recipe Makes: 8 servings
Keto Sourdough Buns
These are SO tasty! My kiddo was super pumped to have something that was more like a classic bread to go with this delicious soup!
Ingredients:
- 1.5 cups almond flour
- 1/3 cup psyllium husk powder
- 1/2 cup coconut flour
- 1/2 cup ground flax meal
- 1 tsp baking soda
- 1 tsp fine Celtic sea salt
- 6 large egg whites
- 2 large eggs
- 3/4 cup low-fat buttermilk
- 1/4 cup apple cider vinegar
- 1 cup lukewarm water
Instructions:
Preheat your oven to 350F. Mix all dry ingredients in a bowl. In a separate bowl, mix the egg whites, eggs and buttermilk. (Must use the low-fat buttermilk or your buns will be very firm.) Add the egg mixture to the dry mixture and process well using a mixer until the dough is thick.
Add the vinegar and the lukewarm water, and process until well combined. Do not over process it though.
Using a spoon, make 8 large or 16 mini buns. Place them on a baking tray lined with unbleached parchment paper or a nonstick mat, leaving some space between them.
Transfer them to the oven and bake for 10 minutes. Reduce the temperature to 300F and bake for another 30-45 minutes, or until they start to become golden brown.
Remove from the oven, let them cool for a couple minutes before moving them to a cooling rack to finish cooling. Store them at room temp for up to 3 days or in the freezer for up to 3 months.
Recipe Makes: 8 large or 16 mini buns
Recipes adapted from: Martina Slajerova
