MAKES: 8 servings
PREPARATION TIME: 15 minutes + soaking
COOKING TIME: 25 minutes
The Czech Republic is a country of soups. Czechs eat soups on just about every occasion and at any time of the day—as a starter or main dish, and even for breakfast. This is a low-carb version of yet another family recipe: rutabaga makes a great substitute for starchy potatoes here.
1/2 cup (15 g/0.5 oz) dried porcini mushrooms
1/3 cup (73 g/2.6 oz) ghee or other healthy cooking fat
1 small (70 g/2.5 oz) yellow onion
2 large (128 g/4.5 oz) celery stalks, sliced
1 small (60 g/2.1 oz) carrot, peeled and sliced
2 cloves garlic, minced
1 small (500 g/1.1 lb) cauliflower, chopped into florets
1 medium (400 g/14.1 oz) rutabaga, peeled and cut into 1-inch (2.5-cm) pieces
1 teaspoon fine sea salt, or to taste
1/4 teaspoon black pepper
7 cups (1.7 L) water
2 bay leaves
2 teaspoons dried marjoram
1 teaspoon caraway seeds
2 tablespoons (8 g/0.3 oz) freshly chopped parsley
Place the mushrooms in a cup filled with a cup (240 ml) of water and soak for 30 minutes. In a large heavy-based pot or casserole dish greased with ghee, cook the onion over medium-high heat for 5 to 8 minutes, until lightly browned. Add the celery, carrot, and garlic, and cook for another minute. Add the cauliflower, rutabaga, soaked mushrooms including their water, salt, pepper, water, bay leaves, marjoram, and caraway seeds. Bring to a boil, and then reduce the heat to medium-low and cook, covered, for about 20 minutes.
Take off the heat and let it cool for 10 to 15 minutes. Discard the bay leaves, ladle half of the vegetables into a bowl, and set aside. Use an immersion blender and process the remaining vegetables and stock until smooth. Add back the reserved vegetables and parsley. Season to taste and eat immediately, or let it cool and refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
NUTRITION FACTS PER SERVING (ABOUT 11/2 CUPS/360 ML):
Total carbs: 11.3 g / Fiber: 3.4 g / Net carbs: 7.9 g / Protein: 2.3 g / Fat: 9.6 g / Energy: 135 kcal
Macronutrient ratio: Calories from carbs (25%), protein (7%), fat (68%)