Here’s a warming low-carb soup for chilly days!
Broccoli Soup with Cheddar Cheese
4 servings // 388 calories, 10 net carbs (using chicken stock and cream)
3 tablespoons extra virgin olive oil
2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces
2 garlic cloves, minced
1 teaspoon onion powder
1/2 teaspoon dried thyme
6-1/2 cups organic … Read more
While forgoing the crouton is saddening, this soup still delivers plenty of deep rich flavors. Adapted from a recipe on Epicurious.com.
French Onion Soup (low carb)
4 servings // 459 calories, 8 net carbs
4 medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves or 1 California
3/4 teaspoon salt
1/4 cup extra
… Read more
It’s early June in the Pacific Northwest, which means there are days that feel a lot like autumn: rainy, cool, and calling for a soup for supper. So I peered in the refrigerator, looking for inspiration, and found two heads of rather elderly broccoli—ah ha! Broccoli soup! Just the thing.
2 pounds broccoli with stems
1 medium onion, … Read more
This soup is a modified version of a Forks Over Knives recipe, and the results are outstanding. I love making food that only needs rough chopping! To make it more hearty, you could add a 1/4 cup black beans to each bowl.
Yield: approx. 10 cups
6 corn tortillas, cut in half, then into 1/4″ strips
6 … Read more
My sweetie made this a few nights ago. It’s very simple to make but has wonderful layers of complexity…and it’s total comfort food!
Potato-Wild Mushroom Soup
3 carrots, diced
2 celery stalks, diced
1/2 pound chanterelle or shiitake mushrooms, sliced
1 cup dried wild mushrooms
1/2 cup caramelized onions
3 cloves garlic, minced
1 teaspoon thyme
1 teaspoon … Read more