Recipe For Keto Soup Food

KETO LOADED "BAKED POTATO" SOUP

Steps:

• Place a large baking sheet in the center rack of the oven. Preheat the oven to 425 degrees F.
• In a large bowl, toss the cauliflower and radishes with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully remove the hot baking sheet from the oven and spread the vegetables on the baking sheet in a single layer. Roast until the vegetables are tender and caramelized in spots, stirring once or twice, 25 to 30 minutes.
• Place the bacon in a large saucepan over medium-low heat. Cook, stirring occasionally, until the bacon is crisp and golden, 10 to 13 minutes. Using a slotted spoon, transfer the bacon to a small dish. Pour off all but 1 tablespoon bacon fat. Add the onion and celery to the pan, sprinkle with 1/4 teaspoon salt and cook, stirring, until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Pour in the broth, add the roasted vegetables and bring to a boil. Reduce the heat, partially cover and simmer to allow the flavors to meld, about 20 minutes.
• Working in batches, transfer the soup to a blender. Add the butter and 3/4 cup cheese and blend, being careful of hot liquid, until smooth. Season with salt, pepper and hot sauce if desired. Return the soup to the pan to rewarm if needed.
• Kcals: 330, Total Fat: 24 g, Sat Fat: 12 g, Cholesterol: 60 mg, Sodium: 1230 mg, Carbs: 14 g, Fiber: 4 g, Protein: 22 g, Sugar: 5 g

KETO CHICKEN VEGETABLE SOUP

Steps:

• In a soup pot, melt butter over medium heat. Season the chicken with salt and pepper. Brown the chicken thighs on both sides, 3-4 minutes per side.
• Remove chicken from pot. Reduce heat to medium low. Add celery and zucchini and lightly saute until just starting to soften. Meanwhile, cut chicken into bite size pieces.
• Return chicken to pot. Add garlic and parsley. Saute until garlic is fragrant, about 1 minute.
• Add the chicken broth, bring to a simmer. Simmer until flavors meld about 15 minutes. Season to taste with salt and pepper.
• Divide spinach between 2 bowls and pour soup over spinach. Serve, passing crushed red pepper, sesame seeds, or togarashi separately.