Tomato, Bacon and Mushroom Soup

My Tomato, Bacon and Mushroom Soup is a perfect nutrient packed dish for anytime of the day. I was thinking, why shouldn’t we eat soup for breakfast?  Well we eat Smoothies don’t we? So why not soup?

Using three traditional ingredients from a full English breakfast I made this creamed soup, and yes it worked. The taste is reminiscent of baked bean juice, but much more fulfilling and meaty. Eating soup for breakfast did feel strange but I often make a smoothie, the definition according to Dictionary.com is a thick beverage of fruit puréed in a blender with ice and milk, yoghurt or juice; so why not a thick beverage of vegetables?

Only 7 net carbs per portion, a perfect start to the day.

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Vegetable Soup

A more appropriate name for my vegetable soup should be, “clear the fridge Monday Vegetable soup”, because when I make vegetable soup I rarely shop for ingredients with the intention of actually making a vegetable soup. Instead, when I know there are some vegetables that could do with using shortly then I will make a soup. Recipe below has 11 net carbs.

I have included below a recipe for the soup I have made today along with a nutrient list. Obviously if you swop ingredients about then the nutrients will change. Butternut squash is one of my favourite soup ingredients as it helps to thicken the soup if you purée it; however squashes and root vegetables do tend to be higher in carbs, so just be aware of this should you vary the recipe with your own fridge clear up.

Root vegetables and squashes should be placed in the oven first for 10 minutes before adding the softer vegetables and any leafy vegetables should only be added to the saucepan. If you prefer not to roast the vegetables first then you can cook everything together in a saucepan until tender.

You can throw in the Sunday roast leftovers when combining all the ingredients in the saucepan. If you have leftover meat, this would help increase the protein content. 100ml of double cream would increase the fat content by 2gms as well as making the soup creamy.

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Leek and Chicken Soup

Continuing with my soup themed week, today I am sharing my Leek and Chicken Soup Recipe. A very simple recipe to use and delicious to eat either as a soup or as a Chicken and Leek Pie filling.

Using just 10 ingredients you can have this chunky soup ready to eat in under an hour. Only 12 g net carbs per serving.

I served mine with Fat Head Pizza dough rolls using the following recipe https://howtothisandthat.com/keto-fathead-rolls/

If you are entertaining and want to add a little more body to the sauce, you could add 150 ml of soured cream; however this will increase the carbs slightly and the calories significantly, something to consider if you are needing to keep an eye on these.

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Broccoli, Cheese and Bacon Soup

I am starting my week of soups with a creamy broccoli, cheese and bacon soup. Packed with healthy fresh vegetables and coconut milk makes a perfect soup to take to work for your lunch or to serve as a starter for supper. A bowl of broccoli, cheese and bacon soup is only 9 net carbs per portion.

Today I made Fat Head Pizza Dough rolls as an accompaniment to this creamy soup. Each portion is only 2 net carbs per portion. Recipe from https://howtothisandthat.com/keto-fathead-rolls/

My recipe makes enough soup for four portions. A perfect amount to see you through the week for lunch. Keep in the fridge and heat as required; put in a thermos flask and it will keep warm until lunch time. A easy and nutritious lunch.

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