While great fresh soup is really unrivaled for flavour and health components, our favourite thing about making a homemade soup is that it's super versatile. What do you have in your fridge? It likely makes a great soup! From leftover vegetables, extra meat or a little dairy, you can really pick-and-mix what you put in!
While we're sure you don't need much inspiration when it comes to putting together a great homemade soup, we found this awesome rainbow soup recipe and couldn't resist sharing it. It's easy to make, tasty, healthy and definitely keto-friendly (but don't touch those crackers!)
Don't forget to throw a little cheese on top for extra creaminess! Enjoy!
- 1 medium onion (2 1/2 inches in diameter), chopped
- 2 large stalks celery, chopped
- 4 cloves garlic, pressed
- 1 medium red bell pepper
- 1 cup chopped carrot (you can use chopped pumpkin, if available)
- 1 heaping tbsp. sweet paprika
- 3 tsp. turmeric
- 1/2 tsp. cinammon
- 1 bay leaf
- A little hot sauce
- 1 15 oz. can tomatoes, chopped
- 1 large leaf of chard, about 1 and 1/2 cups – can use spinach or other dark leafy green such as kale – cut into thin strips
- 10 oz. frozen green beans (or fresh)
- Salt and pepper
- 5 cups stock or broth (I like vegetable or chicken Better Than Boullion – but watch the saltiness)
- 1 tbsp. olive oil
- In a large soup pot, simmer oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion
- Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant — another minute or so.
- Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.
Thanks Have Your Cake and Be Fit Too!
Love creamy ketogenic soup recipes? Check out this cauliflower chowder with bacon recipe at Real Ketones!