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Keto Shepherd’s Pie Soup

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1 Bowl
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

OPTIONAL TOPPINGS:
  • Fresh parsley
  • Shredded cheddar cheese
  • Crispy bacon bits
FOR THE SOUP:
  • 1 small onion chopped
  • One lb of beef ground
  • 1/2 cup of heavy cream
  • 1/2 cup celery diced
  • 4 cups beef broth
  • 2 tbsp butter
  • Pepper and salt
  • 2 cloves of minced garlic
  • 3 cups of cauliflower florets
  • 1 tsp of dried thyme
  • 1 tsp of Worcestershire sauce
  • 1/2 tsp of dried parsley
  • 1/2 cup carrots diced

Equipment

  • 1 Cutting board
  • 1 Measuring spoons and cups
  • 1 Immersion blender or blender
  • 1 Knife
  • 1 Spatula or wooden spoon
  • 1 Dutch oven or big soup pot

Method
 

  1. Cook the Cauliflower: Boil cauliflower for 10 minutes until soft. Drain and mash with 1 tbsp butter and a splash of cream. Set aside.
  2. Cook the Vegetables: In a large soup pot, heat remaining oil/butter. Sauté onion, celery, and garlic until softened.
  3. Cook the Meat: Add ground beef and cook until golden brown. Drain excess fat if necessary.
  4. Add Seasonings & Broth: Stir in Worcestershire sauce, thyme, parsley, and carrots. Pour in beef broth and simmer on low for 10 minutes until vegetables are tender.
  5. Combine & Finish: Mix in mashed cauliflower for a creamy texture. Stir in heavy cream and season with salt and pepper. Cook for 3 more minutes on low heat.
  6. Serve: Pour into bowls and garnish with parsley, shredded cheddar, or crispy bacon as desired.

Notes

NUTRITIONAL FACTS/SERVING:

  • No. of calories: 320 kcal
  • Fats: 23 g
  • Net carbs: 6 g
  • Sodium: 780 mg
  • Fiber: 3 g
  • Proteins: 21 g
  • Sugar: 3 g
  • Servings: 1 bowl
  • Total carbs: 9 g