Aunt Rocky’s Roast Pork Soup

In a medium-sized sauce pan, melt butter. Add onion, carrots, and celery and sautè until onions are translucent. Add spices, and cook a little bit longer until fragrant.

Add chicken stock and the rest of the soup ingredients. Bring to a full boil. Reduce heat and simmer covered for at least 20 minutes, or until cauliflower is fork-tender.

Flavors will improve if the soup is allowed to sit for at least 1 hour, or overnight. Serve hot garnished with chopped parsley.

Tip: Don’t discard your cauliflower stems. Use them as potato substitutes in soups, diced or shredded as a fried hash, or use for cauliflower rice.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 207, Total Fat 11 g, Saturated Fat 5 g, Sodium 538 mg, Potassium 676 mg, Total Carbohydrate 6 g, Dietary Fiber 2 g, Net Carbs 4g, Sugars 2 g, Protein 20 g. Macros: 51% fat, 41% protein, 8% carbs.

© September 14, 2016 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.