For me, a low carb diet is a dream come true when it comes to being able to lose weight fast. An Atkins style meal plan allowed me to eat as much as I wanted of some of my popular foods. I love steak, lamb, omelettes, ham, cheese, and plentifulness of salads. So far, I have lost over 15 lbs using this approach.
However, despite the rewards you get when you lose weight fast, eating all that meat and salad does get pretty boring. You see, even if you love steak, eating it in two or three meals a day, means it is only a matter of time before you get sick of it. The same goes for ham, bacon, (and especially) omelette's.
If it weren't for low carb soup, I might have dropped out of the diet agenda entirely.
Finding out how to cook different low carb soups, positively helped me to stick with it and opened up a whole range of new food opportunities for me. I had always enjoyed soup, and it's highly easy and fast to make. Studying to make these soups significantly increased my meal choices! Many of the best known customary soups, from miso soup to chicken soup and clam chowder are easy to make as low carb versions.
Since cream isn't high in carbohydrates, all you have to do to make low carb chowder is to cut out the potatoes. Same for coconut milk - a great additive for Thai style soups. That isn't that hard, is it?
Of course, if you want to make a positively good soup, you need to do things the right way using a home made stock. It is marvelous how much great a soup ready with home made stock tastes than one made entirely with stock cubes.
Here is one of my favorites:
Chicken, Leek and Asparagus Soup
You need:
- 2 tablespoons unsalted butter
- 1 leek (white part only), chopped and washed well
- 3/4 pound of fresh asparagus, cut into 1/2 inch pieces
- 1 clove of garlic
- 14 ounces of home made chicken stock from left over chicken bones. You can replace this with reduced-sodium chicken stock if you need to.
- 1/3 cup cream
- salt and pepper to taste
Directions:
Melt butter in a large pot over medium-high heat. Add leek and saute until soft. Add the asparagus and cook 1 itsybitsy more. Add garlic and saute for 30 seconds. Add the chicken broth to the pot and bring to a boil. Lower heat, cover and simmer until asparagus is tender (about 8 to 10 minutes). Mix in the cream, salt and pepper.
If you want a plane soup, run it straight through the blender.
There are other low carb soup recipes on my site.
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