Print

Divine and delicious roast pumpkin and cauliflower keto soup recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

  • 600g deseeded, peeled and chopped pumpkin
  • 500g cauliflower, broken into florets
  • 1 tbsp olive oil
  • Salt for scattering, and a little more for later
  • 1.5 tbs butter
  • 2 cloves of garlic
  • 1 onion, chopped
  • 4 small celery sticks, chopped
  • 4 bay leaves
  • 11/2 litres of vegetable stock
  • 2 tbs double cream

Instructions

  1. Preheat your oven to 190 degrees centigrade
  2. Place the chopped pumpkin and cauliflower florets on to a roasting tray, drizzle with olive oil, and scatter over some salt
  3. Roast for 20 minutes
  4. In the meantime, on low heat, melt the butter in a large saucepan
  5. Add the garlic, onion, celery and bay leaves and gently cook until soft and transparent
  6. Take pumpkin and cauliflower out of the oven and tip into the softened garlic, onion and celery, and add a little more salt
  7. With the lid on the saucepan, gently cook for around 10-15 minutes
  8. Now add the vegetable stock and cook for another 10-15 minutes
  9. Take out the bay leaves, and with a hand-blender, soup up the vegetables before stirring in the cream
  10. Serve immediately

Find it online: https://tootingmama.com/roast-pumpkin-and-cauliflower-keto-soup-recipe/