Keto Coconut Cauliflower Soup

As is customary on our blog since we launched in 2012, I support Meg’s themed inspirational post with recipes for the balance of the month. This month is no exception as we dig into the Keto diet a little further. My focus is on  seasonal vegetables and the delicious recipes that can be enjoyed. My favorite explanation on how to identify lower carb vegetables is the “above ground – below ground” principle.

According to the dietdoctor there’s a very simple rule, and a nice visual:

• Vegetables growing above ground are usually low carb and can be eaten freely.
• Vegetables growing below ground contain more carbs, so you’ll have to be more careful with them (especially potatoes).

Cruciferous vegetables such as broccoli and cauliflower are the ideal on the keto diet, and any regime for that matter. Packed with nutrients, and low in carbohydrates they can be enjoyed in larger portions. Cauliflower has been transformed for the grocery aisles in recent years as both a rice replacement and a carb-free crust for pizza. 

November is peak season for cauliflower and our curried cauliflower coconut soup is a tasty antidote to these shorter days and chilly nights. With just a spoonful of spices added to creamy coconut and a whole head of cauliflower you will soon be cradling a warm mug of soup.

Head on over to our new recipe pages here to get the recipe.

Visit us next week when we highlight broccoli which forms the base of our keto coffee cocoa rubbed brisket bowls.

Zen Moment

“ A versatile vegetable – The humble cauliflower is as delicious as it is healthy – a classic veg that has made a comeback in recent years. High in vitamin C and a good source of folate and fibre, cauliflower has a delicate flavour and textured florets that open up as they cook, allowing spices and sauces to get in.” – Diabetes.org.uk