1. Tomato Soup
Serves – 2; Prep Time – 5 mins; Cooking Time – 15 mins
Ingredients
4 large ripe tomatoes, seeded
4-6 cups of water based on the size of the tomatoes.
1 English cucumber, peeled and seeded
½ small red onion, peeled
1 small green pepper, cored
2 cloves of garlic, peeled
1 tablespoon vinegar
2 tablespoons olive oil
¼ teaspoon cumin powder
½ teaspoon freshly ground black pepper
Salt to taste
Fresh basil to garnish
How To Prepare
Heat the oil in a pan. Add in the garlic, tomato, green bell pepper, onion, and cucumber.
Toss and cook for 2 minutes over medium flame.
Transfer the ingredients to a blender. Add in a little water and blend until smooth. You may also add a dash of olive oil while blending the vegetables.
Transfer the blended vegetables back to the pan. Adjust the consistency as you desire by adding water.
Add salt, cumin powder, and black pepper. Let it come to a boil.
Remove from the flame and garnish with fresh basil before serving.
2. Barley Soup
Serves – 2; Prep Time – 10 mins; Cooking Time – 20 mins
Ingredients
½ cup whole barley
2 cloves garlic, chopped
½ medium onion, chopped
½ cup chopped carrot
¼ cup chopped celery
1 cup vegetable broth
¼ cup diced mushrooms
½ teaspoon pepper
A pinch of garam masala
Salt to taste
2 tablespoons olive oil
Cilantro for garnish
How To Prepare
Heat the oil and add the onion and garlic. Cook for 2 minutes.
Add in the vegetables and barley.
Add the mushrooms, broth, salt, pepper, and garam masala.
Cover and cook for 20 minutes over medium flame.
Garnish with cilantro before serving.
3. Peas Soup
Serves – 2; Prep Time – 5 mins; Cooking Time – 20 mins
Ingredients
1 ½ cups of fresh peas
1 cup vegetable broth
½ medium onion, chopped
Salt to taste
1 teaspoon of almond flour or crushed/powder oats
¼ teaspoon fennel powder
½ teaspoon pepper powder
1 tablespoon olive oil
How To Prepare
Heat the oil in a soup pot and add in the chopped onions.
Cook for 2 minutes and then add the green peas.
Stir and cook for a minute and add the vegetable broth, salt, and pepper.
Cover and cook for 15 minutes over medium flame.
Open the lid and use a hand blender to blend the peas into a thick consistency.
If you want to make it thicker, you can add one teaspoon of almond flour or oats flour.
Sprinkle fennel powder and simmer for 5 minutes.
Serve hot.
4. Keto Broccoli Soup
credit: third party image reference
credit: third party image reference
Serves – 2; Prep Time – 5 mins; Cooking Time – 20 mins
Ingredients
1 cup broccoli florets
2-3 cups of water
¼ cup fresh cream
2 teaspoon butter
¼ cup chopped celery
2 cloves of garlic, chopped
½ teaspoon black pepper
Salt to taste
How To Prepare
Add in the butter to a heated pan.
Toss in the chopped garlic and cook until they turn brown.
Add in the broccoli and celery. Toss and cook for 4-5 minutes over medium flame.
Add salt and pepper.
Transfer the veggies to a blender and blend until you get a smooth consistency.
Transfer to a serving soup plate and add a generous amount of fresh cream.
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