The Season for Spices and Traditions
Autumn brings a delightful change in weather, a bountiful harvest of vibrant vegetables, and a yearning for comforting, nourishing meals. Fall soups are the epitome of this season, offering a blend of seasonal ingredients that warm both body and soul. If you’re following a ketogenic diet, it becomes essential to find recipes that align with your dietary goals.
Dare to Be Different proudly presents a range of keto recipes thoughtfully crafted with in-season ingredients and designed to enhance those cozy family nights. Accompanied by our gluten-free crisps and breadcrumbs and delicately seasoned with kosher salt, these soups promise to deliver a memorable meal while keeping you on track with your dietary goals. Embrace sweater weather with heartwarming dishes that will leave you feeling nourished and content.
Tuscan Keto Soup with Italian Cauliflower Crumbs
Tuscan Keto Soup is a culinary delight that combines the flavors of Italy with a low-carb twist. Combined with the subtle crunch of Italian Style Cauliflower breadcrumbs, this soup offers a delightful texture that will have you draining your bowl in seconds—and then coming back for seconds.
1 lb Italian turkey sausage
1 large sliced onion
3 cloves garlic
1 teaspoon dried oregano
½ cup of chopped dried tomatoes
1 teaspoon kosher salt
½ teaspoon fresh black pepper
4 cups low-sodium chicken broth
1 kale chopped
⅔ cup vegan heavy cream
½ cup Dare to Be Different Italian Cauliflower Crumbs
- On medium-high, add the Italian turkey sausage and a small amount of olive oil into a large pot. Take a wooden or stainless steel spoon and break up the sausage until browned, about 5 minutes.
- Add the garlic, onions, and dried oregano into the pot and combine the ingredients with the sausage for 3 minutes until the onions begin to brown.
- Take the cups of chicken broth, dried tomatoes into the pot and then add the kosher and black pepper together. Continue to stir until you're ready to taste.
- Lower the temperature and let the soup simmer for 60 minutes. Alternatively, you can use a pressure cooker set to high and cook the soup for about 5 minutes.
- When the soup is finished cooking, chop the kale and mix into the soup.
- Finally, add in the Italian Cauliflower Crumbs for texture.
- Serve and enjoy!
Seafood Cauliflower Chowder
Keto seafood chowder is a rich blend of flavors and healthy ingredients. This creamy chowder is a guilt-free comfort food option and packed with nutritious seafood. To enhance the already amazing taste and texture, we recommend adding our Chili Lime Cauliflower Crumbs, oven-ready gluten-free breadcrumbs that perfectly complement any seafood dish.
2 pieces of turkey bacon
2 pieces celery chopped
½ cup carrots, chopped
⅓ cup of corn
2 tablespoons olive oil
4 oz scallops, frozen
4 oz small shrimp, frozen
2 ½ cups water
1 tablespoon vegetable base
4 cloves of garlic
3 Old Bay seasoning
1 pack Dare 2 Be Different Chili Lime Cauliflower crumbs
- Take a soup pan and add the turkey bacon and cook until it's done to your liking. Place the bacon aside.
- Add 2 tablespoons of olive oil and the celery, carrots and corn into the pan. Stir all vegetables until softened.
- Take the vegetable base, Old Bay seasoning, and water and pour over the pan.
- Once all of the ingredients have been mixed together, add the frozen seafood and Chili Lime Cauliflower Crumbs into the pan. Cook until your preferred liking.
Asparagus Cream Cauliflower Soup
Bursting with flavor, this vegetarian soup offers a satisfying richness without overwhelming your palate. Packed with essential nutrients such as potassium, vitamins A and C, iron, folate, magnesium, and selenium, it not only tantalizes your taste buds but also nourishes your body. And for those looking to explore new textures, our Classic Cauliflower Crumbs provide a crunchy twist.
2 pound asparagus
2 zucchini, chopped into coins
3 cups water
⅓ cup heavy whipping cream
4 tablespoons butter ( your choosing)
1 teaspoon white vinegar
2 kosher salt
½ cups Dare to Be Different Original Cauliflower Crumbs
- Cut off the tips of the asparagus and peel any spears thicker than ½ inches. Cut any signs of woodiness that may appear then chop the remaining.
- Melt the divided butter of your choosing into a medium pot and set to medium-high. Place the chopped asparagus and cook for about 2 minutes until tender.
- Add the chopped spurs, zucchini, kosher salt, and the rest of your butter into an empty medium pot. Once combined, begin to stir and cook for up to 4 minutes until the vegetables are soft.
- Cook the ½ cups of Dare to Be Different Cauliflower Crumbs before blending into the soup.
- When finished, blend the soup into the second pot, or use a larger pot if there is no space. Stir the heavy cream, vinegar, the rest of the asparagus and tips together.
- Place the soup into serving bowls and combine the cauliflower crumbs when ready.