Salads can make a great low carb lunch during the Summer months, but when the weather’s a bit colder there’s nothing better than a hot bowl of soup.
The trouble is that many of the soups you can buy from the supermarkets often contain hidden carbs in the form of thickening agents. So, we’ve put together some low carb soup recipes which you might want to try to get you through the cold Winter months.
Cheesy Cauliflower Soup (v)
Serves: 4
Carbs per serving: 6g
Begin by adding 3 vegetable stock cubes to 600ml of boiling water and pouring into a large saucepan. Add 500g of cauliflower florets and then leave to simmer on a medium heat until the cauliflower is soft. This should take roughly 10-15 minutes.
Add 120ml of double cream, 65g of cheddar cheese and then ½ tsp. of nutmeg. Season with salt and pepper then stir until heated through and the cheese has melted.
Remove from the heat and then use a hand-held blender to blend until smooth.
Tomato & Basil Soup with Halloumi Croutons (v)
Serves: 4
Carbs per serving: 13g
Begin by preparing the halloumi croutons. Heat 1 tbsp. of olive oil in a frying pan and then fry 250g of cubed halloumi for 8-10 minutes until golden brown. Set aside whilst you prepare the soup.
For the soup, heat 1 tbsp. of olive oil in a large saucepan over a medium heat and then fry 1 medium chopped onion and 2 minced garlic cloves for a few minutes until soft. Add 2 tins of chopped tomatoes and ½ tsp. of dried basil and then leave to simmer for 5 minutes.
Prepare vegetable stock by adding a vegetable stock cube to 240ml of boiling water and then pouring into the saucepan. Leave to simmer for an additional 5 minutes before removing from the heat and using a hand-held blender to blend until smooth.
Place back on a low heat then stir in 180ml of double cream and season with salt and pepper. Serve warm topped with the halloumi croutons and 2 tbsp. of fresh basil.
Cream of Chicken Soup
Serves: 4
Carbs per serving: 3g
Heat 2 tbsp. of butter in a large cooking pot over a high heat and then sauté 1 small chopped onion and 2 sticks of sliced celery until soft.
Prepare chicken stock by adding 3 chicken stock cubes to 750ml of boiling water and then adding to the cooking pot along with 450g of chicken breasts, cut in half. Season with salt and pepper then place the lid on and reduce the heat. Leave to simmer for 1 ½-2 hours, stirring every 15 minutes.
Remove from the heat and then use a knife and fork to shred the chicken. Place back on a low heat and then stir in 360ml of double cream for a few minutes until heated through.
Salmon & Leek Soup
Serves: 4
Carbs per serving: 4g
Heat 2 tbsp. of olive oil in a large cooking pot and then add 3 minced garlic cloves and 4 sliced medium leeks and fry until softened.
Prepare stock by adding 4 chicken stock cubes to 1L of boiling water and pouring into the pot along with 2 tsp. of dried thyme. Season with salt and pepper then leave to simmer for 15 minutes.
Add 450g of sliced salmon fillets and cook for 5 minutes until tender and opaque. Then add 250ml of double cream and cook until heated through.
Celeriac and Chorizo Soup
Serves: 4
Carbs per serving: 6g
Heat 1 tbsp. of olive oil and 50g of butter in a large saucepan. Add 650g of peeled and cubed celeriac and 1 tsp. of dried rosemary before seasoning with salt and pepper and sautéing for 15 minutes. Add 2 minced garlic cloves then sauté for a further minute.
Prepare chicken stock by adding 2 chicken stock cubes to 650ml of boiling water and then pouring into the saucepan. Cook for a further 10 minutes. Remove from the heat and then use a hand-held blender to blend until smooth.
Place back on the heat and then stir in 200ml of double cream until heated through. Prepare the chorizo by heating 1 tbsp. of olive oil in a frying pan and then frying 150g of diced chorizo until crispy. Serve the soup warm topped with the chorizo.
For more low carb soup ideas that you can enjoy over the Winter months, you can join over 380,000 people on the award winning Low Carb Program.
