Keto Reuben Soup

Comfort food holds a special place in our hearts, often evoking memories of home-cooked meals and family gatherings. However, for those following a low-carb lifestyle, indulging in traditional comfort foods can sometimes feel like a challenge. The keto diet, which focuses on high-fat and low-carbohydrate foods, has surged in popularity as a means to promote weight loss and enhance overall health. This trend has inspired many home cooks to reimagine classic dishes, transforming them into healthier versions that fit within their dietary needs.

Warm up with a delicious bowl of Keto Reuben Soup, a low-carb twist on the classic Reuben sandwich! This creamy soup features tender corned beef, Swiss cheese, and tangy sauerkraut, all wrapped in a hearty, comforting broth. Perfect for satisfying cravings without the guilt, this dish is rich in flavor and nutrition. Ideal for both keto dieters and soup lovers alike! Try it today! #KetoReubenSoup #LowCarb #KetoDiet #ComfortFood #HealthyRecipes #KetoFriendly

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Ingredients

1 lb ground beef or corned beef, finely chopped

1 medium onion, diced

3 cloves garlic, minced

1 tsp caraway seeds

4 cups beef broth

1 cup cauliflower, riced (or finely chopped)

1 cup shredded green cabbage

1 cup heavy cream

1 cup shredded Swiss cheese

1/2 cup dill pickle slices, chopped

2 tbsp Worcestershire sauce

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

In a large pot over medium heat, add the ground beef or corned beef. Cook until browned, breaking it into small pieces with a spatula. Remove excess grease if necessary.

Add the diced onion and minced garlic to the pot, cooking until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.

Stir in the caraway seeds and cook for another minute to release their flavor.

Pour in the beef broth and bring the mixture to a boil. Reduce the heat and simmer for around 10 minutes.

Add the riced cauliflower and shredded cabbage to the pot and cook for an additional 10 minutes, or until the vegetables are tender.

Lower the heat and slowly stir in the heavy cream, allowing the soup to thicken slightly.

Add the shredded Swiss cheese and mix until melted and smooth. Stir in the dill pickles, Worcestershire sauce, and season with salt and pepper to taste.

Let the soup simmer for another 5 minutes to blend all flavors.

Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6