Ratio    3:1

Total Calories    498 kcals  


Fat                      48.3g

Protein               9.4g

Carbohydrate     6.4g


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20g pine nuts

13g raw spring onions (bulbs and tops)

50g raw butternut squash

15g salted butter

15g lard

40g raw celeriac

20g cheddar cheese (grated)

50 ml of water

Salt and pepper to taste



1. Chop celeriac and butternut squash into small cubes.

2. Melt butter and lard gently in saucepan.

3. Add water and cubed butternut squash and celeriac. Cook until soft.

4. Chop spring onions and add to soup.

5. Grind pine nuts with mortar and pestle to make a soft paste. Add ground pine nuts and grated cheddar cheese to the soup.

6. Blend until smooth adding more water for a thinner texture soup.

Top Tips

This recipe makes one large portion or two smaller portions. If serving a smaller portion can serve with ketogenic bread or Livlife brand bread (low carb bread), and butter. Use myketoplanner or EKM to calculate the recipe.  For MCT diets: can replace lard or some of the lard with MCT oil. To increase ratio, add more lard or butter or add double cream.  Store in covered container in refrigerator for up to 4 days. Can be frozen for up to 3 months.  This recipe also works as a sauce to add to chicken or sausages served with slim rice or pasta.



A Daisy Garland Recipe

© The Daisy Garland