Spicy Cream of Cauliflower & Parsnip Soup

  • 4:1 Recipe Ratio
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Recipe makes 1 portion

This ketogenic diet recipe provides approximately:

Nutritional content Quantity
Fat 27.6g 19.6g LCT
8g MCT
Protein 2.4g
Carbohydrate 4.6g
Energy (calories) 276kcal


Ingredients Quantity
Olive oil 10g
Cauliflower, chopped 40g
Parsnip, peeled and diced 10g
Spring onions, sliced 10g
Curry powder 2g
Garlic purée e.g. GIA 2g
betaquik® 40g
Stock cube, vegetable 1g
Water 120g
Crème fraîche, full fat e.g. Tesco 25g
Salt and pepper to taste


1. Heat oil in a saucepan over a medium heat, add the cauliflower, parsnips, spring onions, curry powder and garlic purée, cook for 3 to 4 minutes, stirring occasionally.
2. Add the betaquik, stock cube and water, stir and simmer on a low heat for 10 minutes.
3. Using a hand blender, blend to a smooth consistency. Pour the soup into a bowl, spoon crème fraîche on top of the soup and season with salt and pepper to preferred taste before serving.

Serving suggestion

  • Serve with a bread roll (see recipe)

To download the Spicy Cream of Cauliflower & Parsnip Soup recipe card click here.

betaquik is a food for special medical purposes and must be used under medical supervision.
This recipe has been specifically designed for use in a ketogenic diet.
Refer to labels for allergens and other product information.

Always check with your dietitian what is suitable for you.