Steam the cauliflower until tender. Remove any excess liquid and puree the cauliflower in a countertop blender (allow the cauliflower to cool before processing) or using an immersion blender. Season with salt and pepper to taste. Fry the bacon pieces until crispy. Set aside and leave 1 Tbsp of the bacon fat renderings in the skillet. Over medium heat, add the onion and cook until translucent and tender. Add the garlic at the very end and cook for 1 minute.
The weather here in South Carolina keeps playing tricks on me. One day it’s a crisp, cool, fall day and the next is is back in the 80’s. Although I am on this roller coaster of weather changes I have still be in the mood for soup. I’ve talked before about how I love to use radishes as substitute for potatoes (in Pot Roast or Potato Salad) and once again they are perfect in this Low Carb “Potato” Soup recipe. I used turkey in this recipe, but Italian sausage would also be delicious in this soup.
What is your favorite soup or what recipe do you use radishes as a potato substitute? I’d love to hear about it in the comments below. 🙂
Low Carb “Potato” Soup with Turkey:
1 medium head cauliflower, trimmed and cut into florets
5 pieces of bacon, chopped
1/4 cup chopped onion
2 garlic cloves, minced
16 oz radishes, trimmed and halved
4 cups chicken broth
1 lb ground turkey (or ground meat of choice)
Add the onion, garlic, half of the bacon, cauliflower puree, chicken broth, and radishes to the slow cooker. Cook on HIGH for 3-4 hours or LOW for 6-8 hours or until the radishes are tender. Brown the ground turkey and season to taste with salt, pepper, and garlic powder. Add the ground turkey to the slow cooker at the end of the cooking time to heat through.
Net Carb Count*:
Low Carb “Potato” Soup with Turkey: 35 net carbs (for the entire recipe–yields 5 cups)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.