If there’s any comfort food that can kick start your hunger, it’s got to be this healthy, low carb keto soup. I don’t know what drew me to this classic, but when I first tried it, I was hooked. This soup has become my everyday staple. My husband loves it as well, so we have made it a number of times. For those who are unfamiliar with these types of soups, they’re much like the soup dll’s you get at your corner store, but they’re thicker, since the meat and veggies have been processed before they’re simmered in water.
This keto soup recipe is very similar to all mushroom soup recipes in that respect. This low carb, high protein diet meal has some excellent nutrition, and it’s a great way to kick off the week. It may be the only meal you have to prepare that has health benefits. This soup is a bit thinner than many others too, so that you don’t feel like you’re being deprived. Most brands use long grain flour, which is very high in carbohydrates.
With this keto soup recipe, you no longer have to go back to your store bought canned meat soup! With this easy soup recipe, you don’t think you’ll ever return to the store bought canned meat soup. With this simple soup recipe, you no longer think you’ll ever return to the store canned meat soup. This healthy keto soup tastes just like the canned meat soup you’ve had for years, but you can eliminate the unhealthy filler. You can also throw in your dried oregano if you don’t have any on hand.
In a large saucepan, combine 2 cups of chicken broth, 1 tablespoon of dried oregano, 2 cups of water, and two tablespoons of olive oil. Bring to a gentle boil, and simmer for thirty minutes. While you’re cooking, chop up your celery, carrots, and onions into a bowl. After about five minutes, add in your parsley and sea salt to taste.
With a wooden spoon, continually stir your soup until it reduces and becomes a puree. After it’s become a puree, scrape out all of the excess food from the puree. Your veggies should remain mostly intact. If they do not, just add them back into your soup. At this point you can add your desired flavors. I typically like to add some Cayenne pepper, some lemon juice, and some apple cider vinegar for a tangy twist on my soup.
For the remaining ingredients, cut up your zucchini (depending on how thick you want your soup to be) and red onions. In a separate bowl, combine your prepared soup base with your ground beef, chicken broth, chopped vegetables, and any seasonings you desire. Stir to combine. Then, using a rubber blender or food processor, liquefy the soup. It’s best to serve this on the stove rather than over the heat so it doesn’t curdle.
Another popular keto recipe that I’ve seen online involves using low-fat cheddar cheese and adding a layer of fat-free, skim milk over it before putting it in the oven. Cook the cheddar cheese and allow it to warm up to room temperature. Then, add your layers of ingredients and place in the oven at 350 for about 20 minutes. One thing you might want to try is using low-fat, plain unsweetened yogurt with your cheddar cheese mixture. This helps maintain the creaminess of the cheese while also creating an easy way to add protein, calcium, and other nutrients back into your diet. You can use this as a snack by mixing it into a yogurt smoothie or as a delicious ingredient in a soup.
There are many ways to make great tasting soup from scratch using the freshest ingredients available. Try some of these ideas, along with your own creativity, and you’ll be cooking in no time. And who knows? You may find that soup becomes a regular part of your diet!