Category Archives: Soup

Low-Carb ‘Eat your Greens’ Avocado soup & Bone Broth – Kim’s Club

Low-Carb 'Eat your Greens' Avocado soup - Kim's Club
Healthy and scrumptious soup made creamy with avocado.
Author:
Recipe type: Soup
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1.5 litres/4 cups of bone broth, stock or water with 2 stock cubes added
  • 1 large bag (about 3 cups) of greens such as spinach, watercress or rocket (arugula)
  • 1 clove of garlic (optional)
  • 1 shallot (optional)
  • 1 avocado pitted and scooped from it's shell
Instructions
  1. Put all ingredients into a large pot and simmer for 15 - 20 minutes or until greens and garlic (if using) are tender.
  2. Blend until smooth, adjust seasoning and serve. Add a swirl of sour cream or greek yogurt if desired.
Nutrition Information
Serving size: ¼ Calories: 70 Fat: 6g Carbohydrates: 6.5 (3.5net) Fibre: 3g

Avocado:rocket soup

bone broth soupSo I fancied some bone marrow and bone broth. I went to the butcher and asked for a marrow bone. He said, “large or small?” Well, I said large – it was only £1 either way. So he gives me the entire hip socket of a cow! I roasted it for about 1.5hrs on low, ate the marrow, stuck the whole thing in a stockpot (thank goodness I have a big one!), covered it with water, added a couple of garlic cloves and some sea salt and simmered it for about 10 hrs. After I cooled it, skimmed off the fat and strained it I stuck it in the fridge to make soup later. There was so much gelatin in that broth that it set quite solid! Oh, it was lovely and so good for my own, old bones!

Low Carb Creamy Mushroom Soup

Creamy Mushroom Soup

Creamy Mushroom Soup

When I was a kid, one of my most favourite lunches was cream of mushroom soup. Soooo….just had to make a low-carb version.  Aaaahhh..straight back to childhood…..but better!

Low Carb Creamy Mushroom Soup
Lovely, creamy mushroom soup - lovely for lunch with a cheese biscuit and side salad or as a starter for a dinner party!
Author:
Recipe type: Soup
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 250gm/9oz Chestnut mushrooms
  • 600ml/20fl oz. unsweetened almond milk
  • 1 vegetable stock cube (I use Kallo organic)
  • 1 clove of minced garlic (you may substitute a shallot or use both if preferred)
  • ¼ tsp white pepper
  • *100ml/3.5fl oz. soya cream (I use Alpro: no GMO and no rainforest harvesting)
  • *(Some people will not eat soy. You can substitute soy cream with extra almond milk and a bit of ghee for creaminess - or omit ghee for lower fat/calorie (6.8g fat). OR if you eat dairy use proper cream.)
Instructions
  1. Roughly chop all but 6 of the mushrooms and add to large saucepan with the rest of the ingredients. Simmer about 10 minutes until mushrooms are tender. Blend until smooth. (I use a stick blender but you can also use a food processor).
  2. Slice remaining mushrooms and add to the soup. Heat through and serve.
Notes
(Will serve 4 as a starter/appetiser - just cut the nutrition info in half)
Nutrition Information
Serving size: 2 Calories: 150 Fat: 11.9g Carbohydrates: 2.5g (1 net) Fibre: 1.5g