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Keto Sausage Soup

Keto Sausage Soup
Ingredients
- 1 pound (455 g) Polish sausage
- 2 tablespoons (28 g) butter
- 3/4 cup (120 g) chopped onion
- 4 cups (600 g) cauliflower, diced
- 1/2 cup (60 g) shredded carrot
- 1 small green pepper, diced
- 3 cups (720 ml) water, divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups (720 ml) low-carb milk
- 1/2 cup (25 g) Low Carb Potato Substitute
- guar or xanthan (optional)
Method
- Slice your sausage into rounds
- Melt 1 tablespoon (14 g) of the butter in a big skillet over medium heat and start frying the sausage slices in it-you’re just browning them a little
- You can skip this step if you’re in a hurry
- In a big, heavy-bottomed saucepan, melt the rest of the butter and start sauteing the onion over medium-low heat
- When the onions are turning golden, throw in the cauliflower, carrot, and green pepper
- Pour in 2 cups (480 ml) of the water
- When the sausage slices are browned on both sides, add them to the pot
- Pour the remaining 1 cup (240 ml) of water into the skillet and scrape the bottom with a spatula to get all the good brown flavor stuck to the skillet
- Pour this into the saucepan, too
- Add the salt and pepper
- Bring everything to a simmer and let it cook for 30 minutes
- When the cauliflower is soft, stir in the low-carb milk and then whisk in the Low Carb Potato Substitute
- Thicken your soup a little more with guar or xanthan, if you like, and bring it back to a simmer
- Serve
Makes 6 servings
- Each with 19 carbohydrate; 8 g dietary fiber; 11 g usable carbs
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