On a cold evening, few things beat a bowl of hot, creamy soup. Many soups lean on potatoes or flour for body, which rules them out on a low-carb diet.

This one gets all its richness from roasted cauliflower and a splash of double cream. Roasting the cauliflower first turns it golden and nutty, which gives the soup far more depth than boiling ever could. A scoop of Finally. Hydrolysed Collagen Peptides dissolves in at the end for extra protein, without changing the flavour.

Why This Soup Works

Roasting caramelises the natural sugars in the cauliflower, and blending it with stock and cream gives a silky, satisfying texture with no starch at all. Garlic and thyme add warmth, while Finally. Ancient Spring Salt brings out the savoury flavour.

Collagen peptides dissolve into hot liquid, so they add protein without altering the taste or thickness.

Why You'll Love This Recipe

• Velvety and rich, with no potatoes, flour or cornflour
• Roasted for deep, nutty flavour
• Ready in about 45 minutes, mostly hands-off
• Adds a scoop of collagen protein without changing the taste
• Low-carb and keto-friendly
• Freezes well for easy midweek dinners

Serves: 4 | Prep: 10 minutes | Cook: 35 minutes

Ingredients

For the Soup

• 700g cauliflower florets (about 1 large cauliflower)
• 3 tbsp olive oil, divided
• 1 tsp Finally. Ancient Spring Salt, divided
• ½ small onion (about 40g), finely diced
• 3 garlic cloves, thinly sliced
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 600ml chicken or vegetable stock (check the label for added sugar)
• 150ml double cream
• 2 scoops (about 20g) Finally. Hydrolysed Collagen Peptides
• Freshly ground black pepper
• Pinch of ground nutmeg

To Serve (optional)

• A drizzle of olive oil
• Crispy bacon pieces or grated mature cheddar
• A few extra thyme leaves

Method

1. Roast the Cauliflower

Heat the oven to 200°C (180°C fan). Toss the cauliflower florets with 2 tbsp of the olive oil and ½ tsp of the Ancient Spring Salt on a large baking tray, spreading them out in a single layer. Roast for 25 minutes, turning halfway, until golden brown at the edges.

2. Start the Base

While the cauliflower roasts, heat the remaining 1 tbsp of oil in a large saucepan over a medium heat. Cook the onion for 4 to 5 minutes until soft. Add the garlic and thyme and cook for 1 minute more, stirring so the garlic doesn't burn.

3. Simmer

Add the roasted cauliflower and the stock to the pan. Bring to a gentle simmer and cook for 10 minutes.

4. Blend

Blend the soup with a stick blender until completely smooth. Stir in the double cream.

5. Add the Collagen

Take the pan off the heat. Sprinkle the collagen over the surface a spoonful at a time, whisking constantly until dissolved. Season with the remaining ½ tsp of salt, black pepper and the nutmeg. Taste and adjust, and loosen with a splash of hot water or stock if it's too thick.

6. Serve

Ladle into warm bowls and finish with a drizzle of olive oil, crispy bacon or cheddar, and a few thyme leaves.

Recipe Tips

• Spread the cauliflower out on the tray. If it's crowded, it steams instead of browning.
• Don't rush the roasting. The golden edges are where the flavour comes from.
• Add the collagen off the heat and whisk as you go, or it can clump.
• Blend until very smooth. A stick blender works, or use a jug blender in batches, taking care with the hot liquid.
• Don't let the soup boil after the cream goes in, or it may split.
• For a richer soup, add 50ml more cream. For a lighter one, use a little less.
• Cool completely before freezing. It keeps for up to 3 months, and reheats gently on the hob.
• Add a small pinch of chilli flakes or a squeeze of lemon to lift the flavour.

A Note from Finally.

Comfort food doesn't have to come with the carbs. If you give this recipe a try, tag @finally_ketoshop on social media so we can share your bowls with our community.

Ready to make it? Pick up Finally. Ancient Spring Salt and Finally. Hydrolysed Collagen Peptides today.