Preheat the oven to 425. Prepare the cauliflower and broccoli flowerettes and place on a baking tray. - using parchment paper if you don't want to have to clean the tray.... Carefully drizzle about 4 tablespoons of olive oil onto the veggies (not the baking pan). Season with salt and pepper, then place baking tray on a rack in the middle of the oven. Set a timer for about 20 minutes - but it could take up to 30. You want to get a significant amount of dark brown roasting going on there.
While that is roasting, place a medium size heavy pot (like a Le Creueset dutch oven if you have it) over medium heat. Mince the garlic and ginger, chop up the raw bacon into small strips, and chop the onion. Start the bacon frying in the pot, and when it's mostly brown but not completely cooked, add the onion and some salt and pepper. Stir and cook for 5 minutes or so, then add the garlic and ginger and cook for two more minutes.
Leaving the bacon grease in the pot (yes folks this is Keto), add the (bone) broth and stir to mix everything in and get the bits off the bottom. Add the chili paste(s) and/or curry pastes or other seasonings. I put in a bit of cumin and coriander. BUT - if you actually want to be able to taste the roasted veggies don't put too much of these in. You can just put enough in to give it depth of flavor and a little heat. Or if you prefer, go ahead and load it up with these strong pastes and spices/herbs.
Once the veggies in the oven are roasted, remove them from the oven and add them to the soup pot with the broth and cook for 20-30 minutes.
Get a blender ready, and a second medium sized pot that can hold and cook the blended soup. Puree the soup briefly in batches as necessary and place in the second pot. Then place the pot on medium-low heat to simmer for 10-15 minutes to blend flavors. Check once or twice and correct the seasoning (mostly salt) as necessary - or add more pastes if you want. If you want your soup to have some veggie chunks, hold aside as much of the solid bite sized veggies as you like before pureeing , and add back in at the end of the simmering period to reheat them.
Now you're ready to serve! I use 1.5 - 2 cups per serving, and after placing in the bowl (the soup must be very hot to be able to add the cream) add 1-2 tbs of heavy cream. You could instead, or additionally, add sour cream or shredded cheese to get some more fat and creaminess in the overall experience. Or if you prefer, drop all the diary and just go naked! The soup that is.....
Each 1.5 cup serving has approximately 250 calories, 16 grams of fat, 10 gm protein, and 8 net carbs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (142g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 24 (43%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 2.5mg||1 %|
|Sodium 457mg||16 %|
|Potassium 233.5mg||6 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 5.2g|
|Protein 2.1g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 56
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!