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Sausage Soup with Cauliflower

Low-carbohydrate sausage soup is prepared in one pot. The sausages are added only after the vegetables are cooked, so that they remain juicy.

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35 minDifficulty: easy
Frankfurter sausage soup with cauliflower, celery, leek and parsley in clear stock

Servings in this printout: 4

Ingredients

Servings4
  • 350 g cooked frankfurter sausages
  • 500 g cauliflowercut into small pieces
  • 100 g celery stalkssliced
  • 80 g leekrinsed and sliced
  • 30 g peeled onion
  • 800 g ready-to-use diluted beef stock
  • 0.2 g bay leaf, one small whole leaf
  • 1.15 g black pepper
  • 4 g fresh parsleyshredded

Method

  1. Chop the onion, slice the celery and leek and divide the cauliflower into small florets.
  2. Heat the meat broth to a boil. Add onion, celery, leek, bay leaf and black pepper. Cook on low heat for 5 minutes.
  3. Add the cauliflower and cook for another 8 minutes until it is very soft.
  4. Slice the frankfurter sausages and add to the soup. Heat for 3-4 minutes without boiling strongly.
  5. Remove the bay leaf, taste the broth and add salt if necessary. Finish with parsley.

Nutrition per serving

Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.

Net carbs
11.08 g
Total carbohydrates (incl. fibre and polyols)
14.66 g
Protein
13.83 g
Fat
17.51 g
Modeled GL estimate
about 5 / serving

low GL

Confidence · Low Some values or assumptions in the calculation are uncertain.

The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.

Estimate details and sources ↗

How was the estimate calculated?

The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

  • cooked frankfurter sausages · Value used in the model
  • cauliflower · Value used in the model
  • celery stalks · Value used in the model
  • leek · Value used in the model
  • peeled onion · Value used in the model
  • ready-to-use diluted beef stock · Value used in the model
  • fresh parsley · Value used in the model

Documented small portions are omitted from this calculation. Their combined amount or documented upper bound is shown separately. This is a modeled ingredient estimate, not a measured meal response. Biological uncertainty has not been quantified.

Small portions omitted: 0.2 g available carbohydrate per serving.

Research sources and technical details

Source names and technical notes appear in their original form.

  • cooked frankfurter sausages · op142-lowcho50-v2 · op146-fineli-7600
  • cauliflower · op142-vegetable-imputation40 · op146-fineli-322
  • celery stalks · op142-vegetable-imputation40 · op146-fineli-339
  • leek · op142-vegetable-imputation40 · op146-fineli-337
  • peeled onion · op142-vegetable-imputation40 · op146-fineli-335
  • ready-to-use diluted beef stock · op142-lowcho50-v2 · op146-fineli-29
  • fresh parsley · op142-vegetable-imputation40 · op146-fineli-333

Carbohydrate data sources

  • NAKKI, KEITETTY · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
  • KUKKAKAALI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
  • LEHTISELLERI, VARSISELLERI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
  • PURJOSIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
  • SIPULI, KELTASIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
  • LIHALIEMI, LAIMENNETTU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
  • PERSILJA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.

GI and calculation sources

  • PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
  • PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.

Notes

  • Choose low-carbohydrate frankfurter sausages and check the labels. The amounts of cauliflower and leek make this a low-carb version, not a strict keto recipe.

GK and nutrition apply only to these weighed edible ingredients and this serving count. GK is a LOW-confidence modelled estimate: the applied GI codes are not measurements of this dish. Small documented omissions contribute uncertainty. Suggested side dishes are outside the calculation. Changes to products or amounts require a new estimate.

Stock composition uses a LOW Fineli proxy for ready-to-use diluted beef stock. All listed stock is included in the servings.