Made by searing lamb and blending it with cauliflower into a smooth cream, this soup uses no flour or potato thickener, making it keto-friendly. Since it travels well in a thermos, it makes a warming starter for picnics and barbecues.
Sear the finely diced lamb in butter over high heat for 5 minutes, until browned all over.
In the same pot, soften the chopped onion and sliced garlic for 3 minutes, then add the cauliflower florets.
Add the chicken stock, bring to a boil, then simmer over low heat for 20 minutes until the cauliflower is tender.
Set aside a few pieces of meat for garnish, then blend the rest with the vegetables until smooth.
Return the purée to the pot, stir in the cream, salt, pepper and thyme, and warm through over low heat for 5 more minutes; serve garnished with the reserved meat.
Letting the cauliflower cool slightly before blending makes it easier to purée without splattering. Allergens: contains milk and dairy (butter, cream).
If you use beef instead of lamb, add 5 minutes to the cooking time — beef takes a touch longer to become tender.
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