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Spicy Cream of Cauliflower & Parsnip Soup

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  • 4:1 ratio
  • RECIPE MAKES: 1 portion
  • PREP TIME: 10 minutes
  • COOK TIME: 15 minutes

This recipe makes 1 portion which contains

27.6g
Total fat
8g
MCT
2.4g
Protein
4.6g
Carbohydrate
276kcal
Energy

Step 1

Heat oil in a saucepan over a medium heat, add the cauliflower, parsnips, spring onions, curry powder and garlic purée, cook for 3 to 4 minutes, stirring occasionally.

Step 2

Add the betaquik, stock cube and water, stir and simmer on a low heat for 10 minutes.

Step 3

Using a hand blender, blend to a smooth consistency. Pour the soup into a bowl, spoon crème fraîche on top of the soup and season with salt and pepper to preferred taste before serving.

Serving suggestion

  • Serve with a bread roll (see recipe)

betaquik is a food for special medical purposes and must be used under medical supervision.
This recipe has been specifically designed for use in a ketogenic diet.
Refer to labels for allergens and other product information.

Always check with your dietitian what is suitable for you.

  • 10g Olive oil
  • 40g Cauliflower, chopped
  • 10g Parsnip, peeled and diced
  • 10g Spring onions, sliced
  • 2g Curry powder
  • 2g Garlic purée e.g. GIA
  • 40g betaquik®
  • 1g Stock cube, vegetable
  • 120g Water
  • 25g Crème fraîche, full fat e.g. Tesco
  • Salt and pepper to taste