#cauliflowerchowder

A comforting and creamy chowder that tastes like nuts and has the richness of cheddar cheese to balance it out.

Ingredients: 1 large cauliflower, cut into florets. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 onion, diced. 2 cloves garlic, minced. 3 cups vegetable broth. 1 cup diced potatoes. 1 cup diced carrots. 2 cups milk. 1/2 cup heavy cream. 1 teaspoon thyme. 1/2 teaspoon smoked paprika. 1 cup shredded cheddar cheese. Chopped chives for garnish.

Instructions: Preheat the oven to 425F 220C. Toss cauliflower florets with olive oil, salt, and black pepper. Roast for 25-30 minutes until golden brown. In a large pot, saut diced onion and minced garlic until softened. Add roasted cauliflower, diced potatoes, diced carrots, and vegetable broth to the pot. Bring to a boil and simmer until vegetables are tender. Using an immersion blender, blend the soup until smooth. Leave some chunks for texture if desired. Stir in milk, heavy cream, thyme, smoked paprika, and shredded cheddar cheese. Cook until cheese is melted and soup is heated through. Season with additional salt and pepper to taste. Serve hot, garnished with chopped chives. Enjoy your delicious Roasted Cauliflower Chowder!

Prep Time: 15 minutes

Cook Time: 40 minutes

A creamy and comforting keto chowder featuring smoked haddock and cauliflower, perfect for a cozy night in. This recipe is low in carbs and high in flavor, making it a satisfying option for anyone following a ketogenic diet.

Ingredients: 1 lb smoked haddock fillets, skin removed and cut into chunks. 1 medium head cauliflower, chopped into florets. 4 cups vegetable or chicken broth. 1 cup heavy cream. 1/2 cup diced onion. 2 cloves garlic, minced. 2 tablespoons butter or olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Set the butter in a big pot over medium-low heat. When you add the minced garlic and diced onion, saut until the onion gets soft. Put the cauliflower florets and dried thyme in the pot. Cook for 5 minutes, stirring every now and then. Add the chicken or vegetable broth and bring the whole thing to a simmer. It will take about 10 to 15 minutes of cooking until the cauliflower is soft. With an immersion blender, blend the soup until it is smooth after the cauliflower is soft. You could also put the soup in batches and blend them together. Add the soup that has been blended back to the pot and set it on low heat. Add the smoked haddock chunks and heavy cream. Simmer for another 5 to 7 minutes, or until the haddock is fully cooked. Feel free to add more salt and pepper to your liking. If you want, you can top the hot keto smoked haddock cauliflower chowder with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes