Ingredients

• ✓ 2 tbsp grass-fed butter
• ✓ 1/4 cup finely diced yellow onion
• ✓ 1 small carrot, finely shredded (about 1/3 cup)
• ✓ 3 cloves garlic, minced
• ✓ 4 cups low sodium chicken bone broth
• ✓ 1 cup cauliflower florets, roughly chopped
• ✓ 3 cups small broccoli florets (about 10 oz)
• ✓ 1 cup heavy cream
• ✓ 2 oz cream cheese, softened (about 1/4 cup)
• ✓ 1 tsp Dijon mustard
• ✓ 2 cups freshly shredded sharp cheddar cheese (about 8 oz), plus extra for topping
• ✓ 1/2 tsp sea salt, plus more to taste
• ✓ 1/4 tsp black pepper
• ✓ Pinch of ground nutmeg

Optional add-ins

Stir in 1 scoop of unflavored Hydrolyzed Collagen Powder after blending for an easy protein boost. Top with crumbled nitrate free bacon, toasted pumpkin seeds or a few dashes of hot sauce.

How to Make It

1. 1Soften the aromaticsMelt the butter in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook for 4 to 5 minutes, stirring often, until soft.
2. 2Add garlic and brothStir in the garlic and cook for 30 seconds until fragrant. Pour in the bone broth and add the cauliflower. Bring to a gentle boil, then reduce the heat and simmer for 8 minutes.
3. 3Cook the broccoliAdd the broccoli, salt and pepper. Cover and simmer for 8 to 10 minutes, until the broccoli is very tender when pierced with a fork.
4. 4Blend half the soupUse an immersion blender to pulse the soup 5 or 6 times, leaving plenty of small broccoli pieces. No immersion blender? Carefully blend 2 cups in a regular blender, vent the lid, and stir it back into the pot.
5. 5Make it creamyReduce the heat to low. Whisk in the heavy cream, cream cheese, Dijon mustard and nutmeg. Stir for 2 to 3 minutes until the cream cheese melts and the soup is smooth. Do not let it boil.
6. 6Melt in the cheddarRemove the pot from the heat. Add the shredded cheddar one handful at a time, stirring until each addition melts before adding the next.
7. 7Season and serveTaste and add more salt or pepper if needed. If the soup is too thick, thin it with a splash of broth. Ladle into warm bowls and top with extra cheddar.

Make It Your Way

Why This Recipe Fits the Keto Zone

• Low carb thickening: Cauliflower and a quick blend create a thick, creamy body with no flour, cornstarch or potatoes.
• Healthy fats: Grass-fed butter, cream and real cheddar give you satisfying fats that help keep you full.
• Nutrient dense veggies: Broccoli and cauliflower bring fiber and plant nutrients to the bowl for very few net carbs.
• Simple, real ingredients: Everything comes from the regular grocery store, with no sugar, grains or seed oils.

Dr. Colbert’s Keto Zone Tips

✦ From Dr. Colbert’s Table

There is something deeply good about a pot of warm soup shared around the table. Take a moment before you eat to thank God for the food, the hands that prepared it and the people gathered with you. Gratitude turns an ordinary meal into a blessing.

“Oh, taste and see that the Lord is good; Blessed is the man who trusts in Him!” (Psalm 34:8, NKJV)

Soup Boost

Add Collagen to Your Favorite Soups

Hydrolyzed Collagen Powder dissolves easily into hot soups, coffee and smoothies to help support healthy skin, joints and connective tissue.*

Shop Hydrolyzed Collagen Powder →

Storage

Refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months, though the texture may separate slightly after thawing. Reheat gently on the stovetop over low heat, whisking and adding a splash of broth or cream as needed. Avoid boiling so the cheese stays smooth.