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Low Carb Cauliflower Soup with Pancetta and Ricotta
This keto cauliflower soup is served with a helping of creamy ricotta cheese and topped with crispy fried pancetta.This makes a great
How to Make It
Step 1
Heat the oil in a large saucepan over a medium heat and add the pancetta. Cook through until golden and crisp. Remove the pancetta from the pan with a slotted spoon and set to one side.
Step 2
Dice the cauliflower florets into bite sized chunks and thinly slice the onion and garlic. Add to the pan with the pancetta fat and pan fry for a few minutes to soften the onion.
Step 3
Add the stock and bring to a gentle boil. Simmer for 5-6 minutes or until the cauliflower is fork tender.
Step 4
Transfer to a blender or use a hand held stick blender to process until smooth.
Step 5
Add a half tablespoon of ricotta to each bowl to serve, allowing it to melt into the soup and top with a scattering of crispy pancetta.
Ingredients
- Vegetable Broth, Bouillon Or Consomme – 4 cup
- Diced Pancetta by Waitrose – 3 ounce
- Ricotta Cheese – 2 tablespoon
- Cauliflower Florets by Flavorite – 2 cup
- Olive Oil – 1 tablespoon
- Garlic – 1 clove
- White Onion – ½ medium – 2 1/2″ diameter
