I adore mushroom soup, particularly on cold mornings, thanks to the following foods: And this recipe for Keto Fruit Dish is incredibly helpful for those times when you want to think warmed from the inside out. It contains both fresh and dried mushrooms, which adds a delightful additional punch of savory taste. Plus, I added roasted broccoli, which is not only tasty but filling as well. Trust me when I serve you a bowl of my mushroom soup because you wo n’t soon be hungry. And I added spicy roasted red cabbage to the top so you can enjoy a little shortage while you are eating. Even better, I added 2 puffs of gut-healthy protein proteins. Thus, the sauce is not only tasty, but it is good for you as well. Be sure to test out all of my Keto sauce recipes if this recipe makes you hungry for more soup tips. PrintDescriptionThis wholesome fruit dish will keep you warm on the tiniest of times and eliminate carbohydrate concerns. Ingredients1 cup ( 110 g ) cauliflower florets1/2 cup ( 47 g ) shredded red cabbage1 ½ cups ( 100 g ) sliced cremini mushrooms1 teaspoon ( 1 g ) chopped fresh thyme1 garlic clove, minced1/4 ounce ( 7 g ) dried porcini mushrooms ( soaked in hot water for 30 minutes ) 1 ½ cups ( 360 ml ) bone broth ( or vegetable broth ) 1/4 cup ( 60 ml ) unsweetened full-fat coconut milk2 scoops ( 31 g ) unflavored collagen peptides1 cup ( 30 g ) spinach1 teaspoon ( 5 ml ) apple cider vinegarSalt and pepper, to tasteDrizzle of olive oil, for cookingInstructionsPreheat the oven to 400 F ( 200 C ). Line a baking sheet with rubber mats or parchment paper, and set aside. Break cabbage into little flowers and organize them on either side of the organized baking sheet. Place red broccoli on the other half of the cooking sheet. Sprinkle salt on the greens and rain with oil. Place the cooking strip in the pan and bake for ten minutes. Replace the cauliflower from the pan and set the cabbage to your liking for another 5 minutes or until golden brown. However, put a mist of olive oil to a large skillet over medium heat, Put the sliced vegetables to the pan and saute until caramelized. Sauté the garlic and raw basil for one moment in the pan. Add the roasted cauliflower, soaked porcini mushrooms, bone broth ( or vegetable broth ) and coconut milk to the pan and bring to a boil. Lower the heat and boil for about 3 days. Continue cooking until the vegetables is completely wilted by the collagen proteins. Season with salt and pepper, to taste. Break the dish among the serving dishes. Top with spicy roasted purple cauliflower and serve immediately. NotesAll health information is estimated and calculated based on serving sizes. Gross Carbs: 4 gNutritionCalories: 178Sugar: 3 gFat: 7 gCarbohydrates: 7 gFiber: 3 gProtein: 17 g

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