Hearty Winter Soup with an Italian Touch

  • Keto dinner
  • Nutritional value: See explanation

Explanation nutritional value:
All cookbook recipes include nutritional information. This is an inspirational recipe (which means it’s not cookbook-worthy, but still very tasty 😉). Calculate the nutritional values yourself, if desired, based on the quantities of the ingredients you use. Not sure how to do that? You can read about it here.

Hearty Winter Soup with an Italian Touch

In addition to all the recipes from my cookbooks, I’ve also created a delightful selection of recipes for you that may not be cookbook-worthy but are still very tasty and simple! Including this delicious dish.

For this soup, you’ll be using the vegetable called romanesco. This is a type of cabbage that looks a bit like a cross between broccoli and cauliflower, but not quite… It’s difficult to describe accurately. So, it resembles those two vegetables, but with a slightly sweeter, slightly nutty, and somewhat creamy flavor.

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The flavor of this vegetable is quite influenced by the method of preparation and the additions you use. You can prepare it in various ways (steaming, stir-frying, roasting, boiling, raw), each of which imparts a different flavor.

For this soup, I used the Ninja multicooker, but you can certainly prepare it in a regular soup pot on a gas stove. If you’re using a regular soup pot, adjust the heat settings to low/medium/high as needed. I’ll show the multicooker I used at the bottom of this post. But for now, here’s the recipe for this delicious soup! I mostly went by feel, so I can’t provide exact quantities, but I’ll do my best to give you a good estimate 😉

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  • 1 small romanesco (about 500/600 grams)
  • 1 small shallot
  • 2 small cloves of garlic (or 1 large one)
  • 500 ml vegetable broth
  • 150 grams bacon bits
  • a knob of coconut oil
  • 1 heaping tsp green pesto
  • 1 heaping handful grated Parmesan cheese
  • pepper and salt (to taste)
  • a splash of unsweetened heavy cream


I first used the sauté function (on high) and fried the bacon bits in coconut oil until they were golden brown and crispy. While they cook, chop the shallot and garlic into rough pieces. Then, switch the sauté function to medium-high, remove the bacon bits from the pan and set them aside; you’ll use them to garnish the soup later.
In the bacon fat, sauté the shallot and garlic for a few minutes. In the meantime, cut the romanesco into large chunks.
When the shallot and garlic turn translucent, add the romanesco and vegetable broth. Bring it to a boil (I used the sauté function on high and placed the lid of a large skillet on top). Let it simmer for 10 to 13 minutes until the romanesco is tender.

Then, transfer the contents to a blender, add the heavy cream, pesto, and Parmesan cheese, and blend until you have a thick and creamy soup.

Divide the soup into 2 bowls and garnish with the crispy bacon bits. If desired, you can also sprinkle some extra Parmesan cheese on top.


The multicooker I use is the Ninja Foodi Max multicooker 7.5 liters OP500EU

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