Creamy Chicken, Kale and Cauliflower Soup

Why This Is Strictly Keto

Cauliflower and kale are very low in carbohydrate, and cream cheese makes the soup creamy without flour or potato. Chicken adds protein and the pumpkin seeds a little crunch.

Ingredients

• 2 tablespoons olive oil, plus more to serve
• ¼ cup chopped onion
• 2 cloves garlic, minced
• 1 lb (450 g) cauliflower florets
• 4 cups (950 ml) chicken broth
• 4 oz (115 g) cream cheese
• 2 cups packed kale, stems removed
• 2 cups (280 g) shredded cooked chicken
• 2 tablespoons toasted pumpkin seeds
• Fine sea salt and freshly ground black pepper

Instructions

1. Soften the aromatics: Heat the olive oil in a large pot over medium heat. Cook the onion for 3 minutes, then add the garlic for 30 seconds.

2. Simmer the cauliflower: Add the cauliflower and broth, bring to a boil, then simmer for 12–15 minutes until the cauliflower is very tender.

3. Blend: Add the cream cheese and kale and simmer for 2 minutes. Blend with an immersion blender until completely smooth.

4. Add the chicken: Stir in the shredded chicken, season with salt and pepper and heat through for 3 minutes.

5. Serve: Ladle into bowls and top with a drizzle of olive oil and toasted pumpkin seeds.

Nutritional Info (per serving, approximate)

Tips

• A rotisserie chicken is a quick source of cooked chicken.
• Blend the kale well for a smooth, pale green color.
• The soup keeps for 4 days in the refrigerator and freezes well without the toppings.