Stop. You read that right…you are still on a KETO blog and I did use the word, potato. I recently went in for my 1 year follow-up appointment with Dr. Sarah and the Virta team. While there, believe it or not, we talked about food. Go figure! Dr. Sarah told me about a vegetable that she had testing in different recipes. That vegetable is the daikon.
What are daikon? The daikon is a part of the radish family. It is a long, white radish that traditionally comes from Japan. It is very low in carbs and when cooked, resembles the flavor and texture of potatoes. I will be honest, it isn’t exactly the same but it is a very close substitute.
This soup is delicious! It absolutely fits the bill on a cool autumn day. It is hearty and cheesy. Two of my favorite descriptors this time of year.
Give the daikon a try. It is very accessible here in Indianapolis. I thought that I would have to visit a specialty market such as Fresh Thyme or Whole Foods. While they do carry it at those stores, I also found it at our Neighborhood Market Wal-Mart. Yes, Wally World carries this inspirational veggie.
This soup will warm your soul. The daikon is a great low-carb substitute for the classic potato soup. Make sure that you cook the daikon until tender.
- 19 oz daikon, diced
- 1 cup yellow onion, diced
- 8 cups homemade chicken stock
- 4 tbsp. Kerry Gold butter
- 1/2 tsp xanthan gum
- 2 cups heavy cream
- 1 cup almond milk, unsweetened
- 3 cup cheddar cheese, shredded
- 2 oz Velvetta cheese
- 1 bag frozen broccoli florets
- 6 slices bacon, crisp
- 3 green onions for garnish
- salt, pepper & garlic powder to taste
- Add the chicken stock, diced daikon, and diced onion to a soup pot over medium-high heat. Cover and bring to a slow boil for 10-15 minutes. Add in the frozen broccoli florets and continue cooking for 5-10 more minutes.
- While the vegetables are cooking, start the cheese sauce. In a medium sauce pan, melt the butter. Whisking briskly, add in the xanthan gum until completely dissolved. Add the cream and almond milk. Once thickened, add the cheddar and Velveeta cheeses. Continue to whisk until completely melted and smooth.
- Add the cheese sauce to the broth and vegetables. Continue to cook for 10 minutes. Add salt, pepper, and garlic powder to taste. I like a lot of freshly ground pepper in ours!
- To serve, add a little more cheddar cheese, crumble some crunchy bacon on top, and add some sliced green onions.
Calories 416 Fat 38 Protein 15 Carb 8
Inspired by: Lil Luna