Step into a cozy Czech kitchen with this soul-warming soup! The Czech Republic is famous for its love of soups, and this recipe is a cherished family classic with a modern, low-carb twist. We’ve swapped traditional starchy potatoes for earthy rutabaga, creating a rich, hearty, and keto-friendly meal that doesn’t sacrifice an ounce of flavor. Infused with woodsy porcini mushrooms, fragrant marjoram, and caraway, this soup is pure comfort in a bowl.
MAKES: 8 servings
PREPARATION TIME: 15 minutes + soaking
COOKING TIME: 25 minutes
Ingredients
• 1/2 cup / 15 g dried porcini mushrooms
• 1/3 cup / 73 g ghee or other healthy cooking fat
• 1 small / 70 g yellow onion, chopped
• 2 large / 128 g celery stalks, sliced
• 1 small / 60 g carrot, peeled and sliced
• 2 cloves garlic, minced
• 1 small / 500 g cauliflower, chopped into florets
• 1 medium / 400 g 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 freshly chopped parsley
Instructions
1. Place the dried mushrooms in a small bowl and cover with 1 cup / 240 ml of hot water. Let them soak for at least 30 minutes.
2. In a large pot or Dutch oven, melt the ghee over medium-high heat. Add the onion and cook for 5 to 8 minutes, until softened and lightly browned.
3. Stir in the celery, carrot, and garlic, and cook for one minute more until fragrant.
4. Add the cauliflower, rutabaga, soaked mushrooms along with their soaking liquid, salt, pepper, remaining water, bay leaves, marjoram, and caraway seeds. Bring the mixture to a boil.
5. Reduce the heat to medium-low, cover the pot, and let it simmer for about 20 minutes, or until the rutabaga is tender.
6. Remove the pot from the heat and let it cool for 10-15 minutes. Discard the bay leaves. Ladle about half of the chunky vegetables into a separate bowl and set aside.
7. Using an immersion blender, carefully blend the remaining vegetables and broth in the pot until smooth and creamy.
8. Stir the reserved vegetables and the freshly chopped parsley back into the pot. Season with additional salt and pepper to taste. Serve immediately.
Nutritional Information
• Nutrition Facts
• PER SERVING (ABOUT 1 1/2 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%)
Pro Tips
• Don’t discard the mushroom soaking water! It’s packed with earthy flavor and adds incredible depth to the soup base.
• For a completely smooth and creamy soup, blend all the vegetables instead of reserving half. For a chunkier, more rustic stew, skip the blending step entirely.
• This soup tastes even better the next day. The flavors meld and deepen overnight, making it a perfect make-ahead meal.
• For a richer flavor, brown the ghee until it smells nutty before adding the onions. This simple step elevates the entire dish.
FAQ
Q: What makes this Czech soup keto-friendly
A: This recipe is keto-friendly because it replaces traditional high-carb potatoes with low-carb rutabaga and cauliflower. This swap provides a hearty, satisfying texture while keeping the net carbs low, at just 7.9 grams per serving.
Q: Can I use fresh mushrooms instead of dried porcini
A: Yes, you can substitute fresh mushrooms like cremini or shiitake. Sauté about 8 ounces of sliced fresh mushrooms with the onions until browned. Since you won’t have the mushroom soaking liquid, consider using a rich vegetable broth instead of water to ensure a deep, savory flavor.
Q: How should I store and reheat this soup
A: Store leftover soup in an airtight container in the refrigerator for up to 5 days. The flavors will actually deepen overnight! Reheat gently on the stovetop over medium-low heat. This soup also freezes well for up to 3 months.
Q: Can I make this soup vegan
A: Absolutely. To make this recipe vegan, simply replace the ghee with a high-quality plant-based fat like olive oil, avocado oil, or vegan butter. All other ingredients are naturally vegan.
