I have been following the ketogenic lifestyle for almost six-weeks, now. I feel so much better eating this way. Most of my digestion issues have completely disappeared. For that reason alone, I don’t plan on going back to eating non-keto approved foods. It just isn’t worth it to me.

I am the main cook in our household. When I decided to make the switch to keto foods, I had my families full support. They were a little nervous about the new style of foods I was going to be preparing but were willing to give it a try.

One of the first dinners I made was a Creamy Cauliflower Ham Soup. My hope was that this would be a good replacement for the ham and potato soup I use to make. Well, I succeeded! My family loves this recipe and said there really wasn’t a huge difference in taste or texture between the two.

Try making my Creamy Cauliflower Ham Soup and let me know what you think!

Ingredients:
16 ounces of cauliflower florets, fresh or frozen
1 bunch of kale, diced
3 cups of diced ham (make sure your ham is keto-approved)
8 ounces of medium or sharp cheddar cheese, fresh grated (preshredded cheese usually contains non-keto approved ingredients)
1/4 cup of heavy whipping cream
14 ounces of vegetable broth
4 cloves of garlic, minced
1/4 tsp pink Himalayan sea salt
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp black pepper

Directions:
To begin, add the heavy whipping cream, vegetable broth, and cauliflower florets to a large saucepan. Cook until the cauliflower is fork tender. Then either use a blender (Be very careful with hot ingredients in a blender!) or a submersion blender to puree the ingredients. Once the mix is creamy smooth, return it to the large saucepan and set on low/medium heat. Add the ham, kale, garlic, and seasonings to the puree, mix well, and simmer for about 20-30 minutes. Then stir in the shredded cheddar cheese and serve.

Enjoy!

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