It’s a snow day here in Montreal, so time to share a warm comforting recipe.

This cabbage and kielbasa soup, known as sauerkraut soup or in Czech as zelnacka, tastes of my childhood and is a big favourite!

Just swap the traditional potatoes for cauliflower, allow it a little simmer time and you have an easy keto comfort meal.

Ingredients

1.8 litres (7 ½ cups) chicken stock
1 ½ cups Kielbasa, halved and sliced
1/2 green cabbage, shredded
1 cup cauliflower florets
1/4 cup butter
1 small yellow onion, diced
2 Tbsp 35% cream
2 Tbsp almond flour
2 tsp Hungarian paprika
2 tsp caraway seeds
2 tsp black peppercorns
1 tsp apple cider vinegar
1 tsp salt
2 bay leaves
2 garlic cloves, minced

Yields: 8 servings
Per serving*:
Calories: 222
Net carbs: 4
Protein (grams): 10
Fat (grams): 18

Prep time: 15 min
Cook time: 45 min
Total time: 1 hr

• * Net carbs and other nutritional information may vary based on brand used

Directions

In a large pot, melt the butter over medium high heat, then sautee onions, about 3 min.

Add the almond flour, paprika, caraway seeds, peppercorns, salt, bay leaves and garlic. Sautee until fragrant, about 2 min.

Pour in the chicken stock, then add the cabbage and cauliflower. Bring the soup to a boil.

Reduce the heat to medium, cover and simmer for 20 min.

Add the Kielbasa, cover and simmer another 15 min.

Remove the soup from the heat, stir in the cream and vinegar, and serve.