Keto Fennel and Sausage Soup
This Keto Fennel and Sausage Soup is a hearty and comforting dish, perfect for any low-carb lifestyle. Packed with the aromatic flavors of fennel and the richness of sausage, this soup is sure to satisfy your hunger while keeping you on track with your keto goals.
Servings 6 servings
Calories 475kcal
Equipment
- Large pot
- Spoon or spatula
- Knife
- Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced about 150g
- 2 medium fennel bulbs, chopped about 600g
- 4 cloves garlic, minced
- 1 pound Italian sausage, casing removed 450g
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
- ½ teaspoon red pepper flakes optional for extra heat
- 2 tablespoons fresh parsley, chopped for garnish 30g
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and chopped fennel bulbs, sautéing until the vegetables start to soften, approximately 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the Italian sausage to the pot, breaking it apart with a spoon. Cook until the sausage is browned and no longer pink, about 8 minutes.
- Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 20 minutes, allowing the flavors to meld together.
- Reduce the heat to low and stir in the heavy cream, heating through. Season the soup with salt, pepper, and red pepper flakes (if using) to taste.
- Serve hot, garnished with fresh parsley.
Notes
For a lighter version, you can substitute the heavy cream with coconut milk.
If you prefer a chunkier soup, feel free to add more vegetables like diced bell peppers or zucchini.
Leftovers can be stored in the fridge for up to 3 days or frozen for a longer shelf life. Reheat gently to avoid curdling the cream.
Nutrition
Calories: 475kcal | Carbohydrates: 8g | Protein: 15g | Fat: 40g | Fiber: 2g | Net Carbs: 6g