CAULIFLOWER AND MUSTARD SOUP
13th June 2024
Category
Classical & MKD Recipes
Fat: 29.47g Protein: 3.26g CHO:4.75g Kcal: 297 CLASSICAL 3.68:1 RATIO
Notes
Mo’s tip: If you need to add some protein, this is nice with some grated cheese stirred in, or chopped ham.
The mustard makes it quite piquant, so a nice grown-up flavour
Ingredients
- 50g Cauliflower
- 40g Celeriac
- 20g Celery
- 8g Wholegrain mustard
- 25g Butter
- 15g Double cream
- 25g Leeks
- You will also need 1 chicken or vegetable KNORR stock cube dissolved in 100mls of hot water and 4g GIA garlic paste.
Instructions
- Grate the cauliflower then weigh it.
- Peel and dice the celeriac, slice the leeks and celery.
- Melt the butter in a saucepan and gently fry the cauliflower, celeriac and celery for a few minutes until soft, add the leeks and GIA garlic paste.
- Fry gently for 3 minutes, do not let it brown, add the stock then let it simmer for approximately 10 minutes until all the vegetables are soft.
- Blend with a stick blender until as smooth as possible, then stir in the mustard.
- When ready to serve, stir in the cream.
© 2026 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.