low carb soup

Soup is made by cooking meat, vegetables and other ingredients in stock or water. Many soups are great low carb meals. Traditionally there are two types of soups, clear and thick soups.

Several thickening agents can be used depending on the type of soup you are making. When making a vegetable soup such as cauliflower soup, you can use pureed vegetables to thicken the soup. In some soups, egg yolks and cream is used as a thickener. If you need a replacement for starch, you can use a vegetable gum such as xanthan gum which you can buy online or in your health food store. There are also commercial products available produced and marketed as a replacement to starch. One a lot of people use in their sauces and soups is called ThickenThin.

Cream of mushroom soup

Mushrooms are low in carbohydrates and are therefore a perfect ingredient in your low carb soups, salad, stew, omelet or other dishes.

1 pound/500 grams of mushrooms 

1 tablespoon of lemon juice 

1-2 cloves of garlic 

3 tablespoons of butter 

2 cups of chicken broth 

Salt and pepper 

1/2 cup of cream 

Parmesan cheese

Clean the mushrooms and cut them into thin slices. Spread the mushrooms onto a baking pan. Add lemon juice, minced garlic, salt and pepper. Bake in the oven until the mushrooms are completely cooked and the juice is dark. Put the mushrooms in a blender. Heat the soup in a sauce pan with the cream. Add shredded Parmesan cheese to the soup before serving.