Not only is this soup thick and creamy and extra comforting, it’s also dairy-free, as we used canned coconut crème as its base. This keto soup is high in fat and low in carbs, it’s sure to keep you satisfied in between meals so that you have time to work and play hard!
Prep Time: 5 minutes
Cooking Time: 30 minutes
1 tablespoon avocado oil
1 medium yellow onion, peeled & diced
3 garlic cloves, peeled & minced
2 teaspoons sea salt
1 teaspoon black pepper
1 tablespoon chili powder
1 pound of grass-fed ground beef
2 cups rotel tomatoes, drained
1 14.5-ounce can of coconut crème
1 cup beef or chicken stock
1 medium avocado, peeled & diced
2 tablespoons fresh lime juice
¼ cup fresh cilantro, chopped
Add avocado oil to a large stock pot or Dutch oven and bring to medium-low heat.
Add diced onion and minced garlic and season with sea salt, black pepper and chili powder and stir well to combine.
Sauté until onions are soft, about 5 minutes.
Add in ground beef and break up with a wooden spoon. Continue to sauté until the beef has browned, about 15 minutes.
Stir in tomatoes, coconut crème and beef or chicken stock and reduce heat to a simmer until the soup is thick and bubbly, about 15 minutes.
Turn off the heat and stir in the diced avocado, fresh lime juice and cilantro.
Serve between 4 with additional cilantro, if preferred, and store any leftovers in the fridge for up to 3 days. You can also freeze this soup in a sealed plastic bag or container for up to 6 months.
Net Carbs: 7