Category Archives: Soups

Low Carb Kimchi Daikon Radish Soup

Low Carb Kimchi Daikon Radish SoupLow Carb Kimchi Daikon Radish SoupLow Carb Kimchi Daikon Radish Soup.  Now here is a healthy little soup number if ever there was one.  I use daikon radish in so many things I can hardly begin to name them but here are just a few:  Daikon Radish Dill Pickle Egg Potato SaladDaikon Clam ChowderDaikon Radish Hasselback Potatoes, and as you can see, I use them in place of potatoes all the time.  If you are not familiar with this extremely versatile vegetable it’s time to begin the introduction.  There are no thickeners, no sugar and no grains in this soup and I hope you are pleasantly surprised by the ease in which it is made.  I’m thinking you might call it a “dump”, heat, and eat soup.  Kimchi is just about one of the healthiest foods on the planet as a leader of fermented probiotics.  I happen to be lucky to live close to a restaurant owned and run by a couple of Korean women. Long ago I used to eat there for breakfast once in a while but after looking at the Cameo Café Menu you can readily see why that had to stop.  But, I have always loved their kimchi which they make in-house, and is what I used for the soup. The short trip was worth it.

WildbrineI do have a recipe for Kimchi Chicken Thighs and when I was eating tons of kimchi I was buying (and still do from time to time) WildBrine brand which if you can get it, I think, is the best on the market.  I still try to do lots of research before I put something in my mouth.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Kimchi Daikon Radish Soup
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Ingredients
  1. 8 Oz Daikon Radish Cut To Bite Size
  2. 1 C Kimchi (Juice Included And Cut To Bite Size)
  3. 1 T+1 t Chicken Base
  4. 5 C Water
  5. 3 T Tamari Sauce
  6. 1 T Chili Garlic Sauce
  7. 1 T+1 t Crushed Garlic
  8. 2 t Powdered Ginger
  9. ½ C Green Onion Tops (Cut And Divided)
Instructions
  1. Put all ingredients except a reserved ¼ C green onions into medium size pan, bring to simmer , cover, and let cook for 30-40 minutes or until daikon radish is tender.
  2. Garnish soup with remaining green onions.
  3. 6 Servings
  4. 40 Calories, 3.0g Protein, 0.0g Fat 6.1g Carbs, 2.3g Fiber, 3.8g Net Carbs
Notes
  1. Pretty simple.
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Low Carb Potato Soup

Low Carb Potato SoupLow Carb Potato SoupLow Carb Potato SoupLow Carb Potato Soup.  Betcha think this is going to be another one of those “cauliflower as potatoes” soups and you would be so wrong. It is made with daikon radish and for good reason.  Daikon radish has almost no flavor of its own but will take the flavors and shapes of many other things, with potatoes at the head of the list.  In the low carb and diabetic worlds most people seem to be looking for really good low carb substitutions for potatoes, rice, sugar, and wheat and the daikon radish is it for potatoes.  Its benefits are many:  It doesn’t change color when exposed to air, you can eat it raw in crudités, you can grate it for a salad and chunk it for potato salad etc. Here is Warm Diakon Radish German Potato Salad, Beef Rouladen, and here’s a Daikon Radish Dill Pickle Egg Potato Salad

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Potato Soup
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Ingredients
  1. 6 C Daikon Radish Cut Into Small Bite Size Pieces
  2. 1 C Small Diced Onion
  3. 1 C Small Diced Celery
  4. 2 T Olive Oil
  5. 1 T+1 t Chicken Base (This Is Your Salt)
  6. 2½ C Heavy Cream
  7. 3 C Water
  8. Pepper To Taste
  9. Sour Cream (Optional)
  10. Chives (Optional)
  11. Bacon Bits (Optional)
  12. Cheese (Optional)
  13. Drizzled Melted Butter (Optional)
Instructions
  1. Peel, cut, and simmer daikon radish for about 30-40 minutes until tender. Drain.
  2. Meanwhile in large soup pot, put diced celery & onion in olive oil and saute until just beginning to sizzle then add 1 C water, turn down heat and simmer until tender.
  3. Add remaining water, heavy cream, chicken base, and simmer for 30-40 minutes.
  4. Serve with any or all of the optional ingredients.
  5. Put the pepper grinder on the table and let people grind their own.
  6. 6 Servings
  7. 396 Calories, .4g Protein, 37.3g Fat 6.7g Carbs, 2.5g Fiber, 4.2g Net Carbs
Notes
  1. This soup can be served with any topping that goes with potatoes so if you have your own, please use it. I chose sour cream & chives.
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Low Carb Onion Fennel Mushroom Soup

Onion Fennel Mushroom SoupOnion Fennel Mushroom SoupYa know, Onion Fennel Mushroom Soup isn’t the most beautiful soup in the world but the taste and flavor more than makes up its lack of looks.  I have probably made thousands of gallons of soup in my day and there are soups that people seem to order over and over-this was always one of them.  At least for me soups are one of the things I can make in my sleep as they mostly are just prep work and time and this is not much different.  If you have a large family or want leftovers this recipe can easily be doubled and beyond.  As far as I know it, most soups are better the next day anyway.  Served with one of the myriad Salads on this sight you have a complete meal.  The beautiful sheen on the surface of the soup are tiny drops of oil.  If you happen to be a fan of fennel anything then this Cream Of Fennel Soup is just terrific.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Onion Fennel Mushroom Soup
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Ingredients
  1. ⅓ Olive Oil (Divided)
  2. 1-2 Bulbs Fennel (Depending on Size) Sliced Very Thinly
  3. 1 Onion Sliced Very Thinly
  4. 1 Lb Mixed Sliced Mushrooms (Button, Cremini, Shiitake)
  5. 2 t Crushed Garlic
  6. 1 t Porcini Dust
  7. 8-9 C Beef Stock (Chicken Stock Works As Well)
  8. ⅓ C White Wine
  9. 6 T Sour Cream (To Top And Optional)
  10. Salt & Pepper To Taste If Necessary
Instructions
  1. Heat 2 T oil and slowly caramelize onions and fennel until golden brown-About 45 minutes. Add wine, garlic, & porcini dust and simmer 2-3 minutes. Set Aside.
  2. Heat remaining oil to med-high and sauté mushrooms.
  3. Put broth into a 3 qt. stock pot and combine all ingredients. Heat to serving temperature.
  4. Only use salt & pepper as necessary and you probably shouldn't need it.
  5. 6 Servings
  6. 165 Calories, 2.2g Protein, 13.7g Fat, 7.6g Carbs, 2.2g Fiber, 5.4g Net Carbs
  7. 8 Servings
  8. 124 Calories, 1.6g Protein, 10.3g Fat, 5.7g Carbs, 1.6g Fiber, 4.1g Net Carbs
Notes
  1. Save a little of the top fennel fronds for garnish.
  2. I am not wed to olive oil to sauté veggies in. Either smaltz (chick fat) or tallow work just as well.
  3. I doubt anyone would fault the cook for adding any meat like...pulled beef or pulled pork.
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Low Carb Yogurt Dill Cucumber Soup

Yogurt Dill Cucumber SoupYogurt Dill Cucumber Soup is certainly good on any of the warm lazy days of summer but when it comes to health any day of the year is a good day for this Middle Eastern, Mediterranean dish.  I might describe this soup as  kind of a blended salad because it contains um…salad ingredients.

You will need a blender or an emersion stick to make this and the rest of the ingredients are all readily available.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Yogurt Dill Cucumber Soup
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Ingredients
  1. 3 C Peeled & Seeded Rough Chopped Cucumber (About 2½-3 Cucumbers Depending On Size)
  2. 2 C Plain Full Fat Yogurt (Labne Is Best)
  3. ½ Medium Minced Red Onion
  4. 2 T Dried Dill
  5. 2 T Dried Parsley
  6. 2 t Dried Tarragon (Or More To Taste And Remembering Tarragon Is A Potent Herb)
  7. 1½ t Crushed Garlic
  8. ¾ t Salt
  9. ¼ t Pepper (White Pepper Might Be Best)
  10. ¼ C Lemon Juice
  11. 6 T Olive Oil
  12. ½ C Peeled & Seeded Finely Diced Cucumber (To Be Used As Garnish)
  13. 1 Minced Shallot (To Be Used As Garnish)
  14. More Salt & Pepper As Needed & To Taste
Instructions
  1. Put first 10 ingredients in a blender until smooth.
  2. Refrigerate at least 4-6 hours.
  3. Pour into bowls, garnish with diced cucumber & minced shallots, and drizzle with olive oil
  4. 6 Servings
  5. 172 Calories, 5.4g Protein, 14.8g Fat, 6.5g Carbs, 1.6g Fiber, 4.9g Net Carbs
Notes
  1. This will last more than several days in the fridge and of course this gives plenty of time for the marriage of flavors. My best guess it will not last that long.
  2. I have shown a small picture of the Labna that I use as it is so much thicker than regular yogurt but unless you live in a metropolitan or Middle Eastern area, it will probably not be available to you.
  3. I think a little added mint might be a good addition.
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Low Carb Cream Of Fennel Soup

Cream Of Fennel SoupCream Of Fennel Soup. I have had people email me asking about doing more actual soup recipes.  I have made a million soups over my lifetime and it seems to me it is so easy to follow my Cream Of Anything Soup recipe and do your own thing, but this particular cream of fennel soup might be a bit more difficult to come up with on your own, so here it is.  It is unbelievably tasty, is actually easier to make than you might think, and even better the next day.

This is absolutely a complete meal when served with a salad.  The fat content is not for the faint of heart, I believe all the fats I use are extremely healthy, I don’t care about calories, and remember, high fat content is high on the satiety level.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cream Of Fennel Soup
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Ingredients
  1. 4 Fennel Bulbs
  2. 1 Large Yellow Onion Chopped
  3. 2 Large Leeks Cleaned & Chopped
  4. ½ C Oil Or Butter (I Use Lard As Butter Can Tend To Burn)
  5. 1 C White Wine (Dry)
  6. 2 T Chicken Base
  7. ¼ t Ground Coriander
  8. ¼ t Ground Anise Seeds (Not Pods)
  9. ¼ t Ground Cardamom
  10. ¼ t Nutmeg Or Mace
  11. ⅛ t Ground Cloves
  12. 6 C Water
  13. 2 C 40% Heavy Cream
  14. 8 T Melted Butter
  15. 8 T Sour Cream
  16. 8 t Fresh Chives (Of Course Dried Works As Well And What I Used Because I Forgot To Buy Fresh)
  17. Salt & Pepper To Taste
Instructions
  1. Cut off tops & bottoms of bulbs and chop into ¾” pieces.
  2. Heat oil in large pan to medium low & add fennel, onion, leeks and stir to mix. Cook for 20-25 minutes, stirring often and cook until all vegetables are soft & mushy.
  3. Mix in coriander, cardamom, clove, and anise.
  4. Add wine and simmer 3-4 minutes or until reduced by ½.
  5. Add water, chicken base, and heat.
  6. Take off heat and using either an emersion blender (best) or your blender (which you will need to do in batches) process until mostly smooth and I left mine just a bit chunky. Taste for salt and add more if necessary.
  7. Blend in heavy cream.
  8. Ladle into bowls, drizzle on butter, add sour cream and top with chives.
  9. 8 Servings
  10. 559 Calories, 2.2g Protein, 38.8g Fat, 12.8g Carbs, 4.1g Fiber, 8.7g Net Carbs
Notes
  1. I didn’t do it but if you want to add a little protein you could sprinkle a little bacon on top or...add one of my many salads that already call for bacon.
  2. Leave off the sour cream to make it paleo.
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Low Carb Collard Greens With Smoked Pulled Pork

Collard Greens With Smoked Pulled PorkCollard Greens With Smoked Pulled PorkCollard Greens With Smoked Pulled Pork. Perhaps if you didn’t grow up in the South you mightn’t have been exposed to Collard Greens let alone with smoked pulled pork.  I did not grow up in the South either but my mother was a woman of many talents, one of them was cooking, and she did make collard greens & a smoked ham hock for us once in awhile.  She made it like most people with bacon grease, which was fine by us as we all loved bacon.  So this is my own rendition using collard greens & smoked pulled pork.  Same greens, same animal just with a little twist.  There are a couple of different ways to use this recipe:  1.) As a dinner side dish (on left) and 2.)  As a filling & hearty soup (on right)  Not sure why most every other greens recipes include so much sugar and I doubt you’ll miss it here since I’m pretty sure the people coming to this site are not looking for sugary recipes.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Collard Greens With Smoked Pulled Pork
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Ingredients
  1. 2-2½ Lbs Collard Greens (Remember You Loose Weigh With The Unusable Ribs)
  2. 1 Lb Pulled Pork
  3. 1 Small Onion Dice Small
  4. 2 T Bacon Grease (Or Lard)
  5. 1 T Crushed Garlic
  6. 3 T Apple Cider Vinegar (You Can Also Use Unsweetened Rice Wine Vinegar)
  7. ½ t Red Pepper Flakes
  8. 1 T Chicken Base
  9. ½ t Liquid Smoke
  10. 1 t Butter Per Serving (Optional But Good)
  11. 2 C Water For Side Dish 4 C Water For Soup
Instructions
  1. Heat grease in pot large enough to pack in the greens.
  2. Slowly sweat the onions, then mix in garlic.
  3. Making sure collards are grit-free cut the center rib out of each stalk.
  4. Cut into 1½" strips, turn and cut about 2" pieces.
  5. Mix water, chicken base, pepper flakes, & vinegar and pour over greens.
  6. Cover and slowly simmer for 2-2½ hours or until greens are tender.
  7. Add pork and heat thoroughly.
  8. 4 Soup Servings
  9. 419 Calories, 32.0g Protein, 14.4g Fat, 10.3g Carbs, 5.8g Fiber, 4.5g Net Carbs
  10. 6-8 Side Servings
  11. 210 Calories, 16.0g Protein, 7.2g Fat, 5.2g Carbs, 2.9g Fiber, 2.3g Net Carbs
Notes
  1. I do add butter to mine whether I make soup or a side. There is something about the way butter enriches anything.
  2. As a side dish it is best to put into its own container as you will want to eat (drink) the juices.
  3. If your pulled pork strands are too long, chop them a little. You want the pork recognizable but not so long they are a pain to eat or drip from the bowl to your mouth.
  4. If you like your greens a little less tender, cook maybe ½ hour less.
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Low Carb Smoked Kielbasa Sauerkraut Soup

Smoked Kielbasa Sauerkraut SoupSmoked Kielbasa Sauerkraut SoupOh man is this Smoked Kielbasa Sauerkraut Soup good. Not only is it good, it is a filling meal all by itself because of the high fat content.  I first saw some similar recipe on a PBS series program with Marcia Adams called Amish Cooking From Quilt Country.  Perfect for me…a quilting program coupled with food.  My match made in heaven.  Well, it turned out Marcia did not make quilts but she did know cooking.  Sadly, Marcia Adams died in 2011 but she has always lived with me through this recipe as well as some of her other food.  I believe this to be Marcia’s Original Recipe and certainly is different from mine.  If you look at the original recipe you will notice both milk and half & half as two of the ingredients.  I tried making the recipe twice to absolutely no avail.  Both times it curdled.  Not to say it didn’t taste good, it did, but gads it was not pretty to look at.

So this is my rendition now, it’s made with heavy cream and the good news?  It absolutely does not curdle.  The original recipe may have had thyme in it which to my mind sounds really good so if it sounds good to you, add a pinch or two.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Smoked Kielbasa Sauerkraut Soup
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Ingredients
  1. 1 16 Oz Jar Sauerkraut (To Include Juice)
  2. 12 Oz Good Quality Smoked Kielbasa
  3. 2 C Heavy Cream
  4. 2 C Water
  5. 2 T Butter
  6. 1 Medium Onion Small Diced
  7. 1 Large Stalk Celery Small Diced
  8. 1 T Chicken Base
  9. 1 t Liquid Smoke
  10. ½ t Dried Dill
  11. ½ t Pepper
Instructions
  1. Put butter in sauce pan on medium low and sweat the celery and onions making sure the celery is tender.
  2. Meanwhile cut your kielbasa into ½” cubes and add to cooked vegetables.
  3. Add rest of ingredients, bring to hot cooking about 5-10 minutes.
  4. 6 Servings
  5. 401 Calories, 48.7g Fat, 9.7g Protein, 5.8g Carbs, 1.4g Fiber, 4.4g Net Carbs
Notes
  1. If the kielbasa you buy ends up to being over 12 oz. then for Pete's sake use it all.
  2. Now how simple is this soup?
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Low Carb Firehouse Fresh Steak Chili

Firehouse Fresh Steak ChiliFirehouse Fresh Steak ChiliFirehouse Fresh Steak Chili

 

 

 

Firehouse Fresh Steak Chili. Seriously, I mean who doesn’t like chili. Everyone has their own way of making it and I do too. Pretty much everything in this is fresh except (yes) the diced/crushed tomatoes and jalapeno peppers.  It is rich, very satisfying and seriously who doesn’t like freshly seared steak?  This recipe is from my restaurant archives. I have made chili with beans & consider them healthy but not for this recipe.  Instead of beans we are using Pulled Pork and before you lift up your nose think about it…pork is used in all kinds of chili recipes everywhere.  Believe it or not it actually thickens the base.

Partner this with some Mexican Cornbread and you have yourself one great meal.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
Firehouse Fresh Steak Chili
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Chili Base
  1. 2 Cans Diced Or Crushed Tomatoes
  2. 2 C Water
  3. ½ Medium Small Diced Onion
  4. 2 T *Chili Powder (I Use A Mild Ancho Or Pablano Powder)
  5. 2 T Minced **Pickled Jalapenos (No Carrots Or Onions)
  6. 2 t Crushed Garlic
  7. 6 Oz Chopped Pulled Pork
  8. ¼ t Chipotle Powder (Depending On Your Heat Tolerance)
  9. 1 t Salt
Toppings
  1. 1½ Lbs ¼” Bite Size Sliced Sirloin Steak (I Actually Used Beef Tenderloin)
  2. 2 T Butter
  3. 12 Oz. Finely Grated Cheddar Cheese (Or Cheese Of Choice)
  4. 1½ C Diced Fresh Tomatoes
  5. ½ Medium Onion Minced
  6. ¾ C Sour Cream
Instructions
  1. Dump all ingredients (except toppings) in large saucepan, cover, and slowly heat to simmer until onions become translucent and sauce begins to thicken just a bit.
  2. You may or may not need to add additional water.
  3. Taste, add salt and/or adjust spices to your liking.
  4. Put skillet on high heat, add 1 T butter until well browned, add ½ steak, and sauté quickly. Repeat.
  5. Alternative cooking for steak if you like rare meat: Cook steak as a whole & then slice.
  6. Put hot chili base in bowls and immediately top with cheese to melt.
  7. Top with fresh tomatoes, onions, 2 T sour cream, & the steak.
  8. Salt steak if wanted.
  9. 6 Servings
  10. 707 Calories, 43.7g Protein, 11.5g Carbs 2.3g Fiber 9.2g Net Carbs
Notes
  1. Make sure your steak is room temperature.
  2. Pulled pork is included in nutritionals.
  3. *I use Spice Hunter chili powder blend as it has onion, garlic, cocoa, oregano, red pepper, cumin, cinnamon, & cloves with a balance I like and for sure, use your own favorite chili powder and adjust amounts as necessary.
  4. **I use Old El Paso or Embasa sliced jalapenos for nachos. I put scissors in the jar cut my peppers to mince-dice them. No muss no fuss and most importantly your hands stay clean.
  5. I originally used beans in the restaurant chili and you can certainly use them in place of the pork or…use both…or...neither.
  6. Another kind of off-the-wall pairing with chili is a hard boiled egg. I know it sounds kinda weird but it works.
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Low Carb Curried Chicken Soup

Curried Chicken Soup is an easy and relatively thick & hearty soup.  Most often if I make soup I like it a bit thick and you may have noticed this from some of my other soup recipes.  This does not have coconut milk/cream in it and if you wish to add some in addition to the heavy cream then please, by my guest.  If you like additional vegetables in your soup, then please, by all means, add them.  Served with a salad and dinner done.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Curried Chicken Soup
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Ingredients
  1. 2 C Pulled Chicken
  2. 2 C Heavy Cream
  3. 1 C Water
  4. ½ C Diced Onions
  5. ¼ C Diced Carrots
  6. ¼ C Diced Celery
  7. 1 T Chicken Base
  8. 2 t Curry Powder
  9. ¼ t Pepper
Instructions
  1. Add chicken base & vegetables to water and cook until tender.
  2. With a stick blender pulse until veggies are mostly but not completely puréed.
  3. Add heavy cream & spices and heat to simmer for about 10 minutes.
  4. Add chicken, heat, and serve.
  5. 4 Servings
  6. 498 Calories, 15.5g Protein, 5.2g Carbs, .5g Fiber 4.7g Net Carbs
Notes
  1. Can garnish with green onions and/or a dollop of sour cream.
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Low Carb Creamy Chicken Noodle Soup

Creamy Chicken Noodle SoupYeah, Creamy Chicken Noodle Soup.  Congers up children, comfort food, winter, a fireplace and probably lots of other things. As lowcarbers chicken noodle soup probably does not come to mind except we may miss it from time to time. If you only want plain ole soup then you may certainly sub stock for the “creamy” part but you will be missing the fat in LCHF.

This is a very easy recipe to make lots & lots of and still have leftovers.  You will need one recipe of Spaetzle which act as the noodles.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Creamy Chicken Noodle Soup
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Ingredients
  1. 1 Recipe Spaetzle
  2. 1 Poached Pulled & Shredded Chicken
  3. 1 C Chopped Sauteed Mushrooms
  4. 2 T Butter
  5. 2 Stalks Finely Diced Celery
  6. 1 Small Finely Diced Carrot
  7. 1 Finely Diced Medium Onion
  8. 1 t Dried Thyme
  9. ¼ t Crushed Rosemary
  10. 2 Bay Leaves
  11. 2 Qt. Chicken Stock (Or Water)
  12. 1 T +2 t Chicken Base
  13. ¼ C Port Wine
  14. 1 Qt. Heavy Cream
  15. 1 t Pepper
Instructions
  1. Make spaetzle. Set Aside.
  2. Put celery, carrot, onion, spices, bay leaves, & butter, with ½ cup water into a large soup pot, cover and cook until tender-5-7 minutes. Remove bay leaves.
  3. Add water, heavy cream, port, chicken base, chicken, mushrooms, & pepper and heat.
  4. Add spaetzle.
  5. Correct any seasoning.
  6. Stir and serve.
  7. Nutritionals include Spaetzle noodles.
  8. 10 Servings
  9. 473 Calories, 5.4g Protein, 9.6g Carbs, 2.4g Fiber, 7.2g Net Carbs
Notes
  1. Each serving is about 1½-1¾ cups so with your salad of choice this should be a complete meal as it is quite hearty and filling.
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Low Carb Naan Flat Bread

Naan Flat BreadNaan Flat Bread is most often associated with India but was originally a rustic Persian (Iranian) thick flat bread used as a scoop, a side dish with stews, and for wrapping meat. I haven’t made an open-faced sandwich with it yet but I think it would be great with either the Roast Beef Spread or Ham Salad.  I now use it for my Open-Faced Rueben Sandwich. and also with my absolutely zero filler Tapenade.

If you don’t have a dough docker (There Is An Answer So Please See Notes) this recipe can get a little tricky as you need to dock it to keep it from rising. To do it with a fork takes a lot of time but it can be done. It might behoove you to get a docker as they are handy and very inexpensive.  Mine is the one pictured and was $5.00. It can also be used to dock Basic Pizza Crust

A piece with Smoked Kielbasa Sauerkraut Soup?-Heavenly. Naan can be flavored many ways and a favorite is with garlic which makes sense since it traditionally was served with stews.  Try one with your favorite soup.  Now that I think about it these could make a great base for individual pizzas.  You could line up your ingredients and let everyone pick and make their own pizza.  I think I’ll to try my next pizza like this.

 As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Naan Flat Bread
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Ingredients
  1. 2 C Carbalose Flour
  2. 2 T Gluten
  3. ¾ C Warm Water
  4. ½ t Sugar
  5. 2 t Yeast
  6. ½ C Full Fat Yogurt (Better Yet Lebni)
  7. 2 T Olive Oil
  8. ¼ t Guar Gum
  9. ¼ t Xanthan Gum
  10. ¾ t Salt
  11. 3 Drops Liquid Sucralose
  12. 6 T Melted Butter For Brushing
Instructions
  1. Bloom yeast with sugar and warm water about ten minutes
  2. Put Carbalose, gluten, salt, olive oil, gums & yogurt in processor and pulse to mix.
  3. Add Sucralose to top of bloomed yeast and pour in with processor running.
  4. Process at least 1 minute. Dough should be a bit loose.
  5. Put in bowl, cover, and let rise 40 minutes.
  6. Knead dough gently, cut into 10 equal dough balls and let rest 10 minutes.
  7. Turn your griddle on to high.
  8. Now is the time to use your Silpat.
  9. Place one dough ball on mat and roll to about ⅛” thick into any shape you want. The easiest way is to roll them lengthwise and they should be end up about 3” wide by 7½” long but remember the shape does not matter.
  10. OK, now to keep them from rising you need to “dock” them by rolling the docker over them several times.
  11. Brush with butter and put on hot griddle butter side down and then brush the top.
  12. Cook until dark brown and flip.
  13. 10 Servings
  14. 220 Calories, 10.9g Protein, 13.9g Carbs, 7.5g Fiber, 6.4g Net Carbs
Notes
  1. Another thing you can do: Weight out 1½ oz. dough balls and flatten them into an oval in your hands. This is a very fast way to make a smaller sandwich size piece of Naan. You should be able to get them to about 4½”-5”x 3” and you will not need to dock them. As soon as they are formed I put them on my hot griddle in sizzling butter and then butter the top. Form another and so on. If they puff the slightest bit just press your spatula on ‘em and let them cook. I particularly like this small size as I do not eat as much as I used to. (You know, it’s that aging thing).
  2. I slather mine with even more butter.
  3. Rise time is a little longer because you are using cold yogurt.
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Low Carb Ginger Curried Zucchini Soup

Ginger Curried Zucchini SoupBe prepared for one spicy Ginger Curried Zucchini Soup bowl of goodness. Ginger and curry are a spice marriage made in heaven and as far as I am concerned this soup captures it nicely.  Oh, for the good ole days when I could eat regular bread but alas they are gone and I will say a thick piece of Carbalose Flour Bread slathered with butter and dredged in the soup works pretty darned well.

Did you know that originally there really was no such thing as curry powder? Foods were “curried” which meant any particular dish was treated differently with different spices being put together. The word “curry” is a recent westernized word.

These are the many spices that a woman might draw upon for her own “special” curry and the spices changed depending what she was currying.  Coriander Seeds, Cumin Seeds, Fenugreek Seeds, Turmeric, Cloves, Garlic , Curry Leaves, Fennel Seeds, Ginger, Chillies, Mustard, Red Pepper, Salt, Cassia, Black Pepper, Poppy Seeds, Anise, Bengal Gram, Cardamom, Cassia buds, Celery Seed, Cinnamon,Dill Seed, Mace, Nagkeser, Nutmeg, Onion, Trifala, & White Pepper.

With all that said, I use ‘regular old curry powder’ and what a bag of wind I am.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Ginger Curried Zucchini Soup
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Ingredients
  1. 1 Pound Small Dice Zucchini (2-3 Medium)
  2. 2½ C Water
  3. 2 T Butter
  4. ½ C Small Dice Onions
  5. 1 t Crushed Garlic
  6. 1 t Powdered Curry
  7. 1 t Powdered Ginger
  8. 1 T Chicken Base (+More To Taste)
  9. ½ C Heavy Cream
  10. ¼ C Melted Butter
  11. ¼ C Slivered Green Onion Tops
  12. Dollop Sour Cream
Instructions
  1. Sauté onions in butter, add water, zucchini, all spices, cover and cook until zucchini is tender.
  2. Remove from heat and with an immersion blender use until smooth.
  3. Add heavy cream, taste and correct seasoning.
  4. Drizzle soup with butter, add sour cream and top with green onions.
  5. 4 Servings
  6. 301 Calories, 2.0g Protein, 8.8g Carbs, 2.6g Fiber, 6.2g Net Carbs
Notes
  1. This may be served hot or cold but…I think hot is preferable.
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Low Carb Gazpacho

Low Carb GazpachoLow Carb Gazpacho. I call this the “Cheater’s Version” Gazpacho as my base starts with spicy V-8 juice. This soup was originally a peasant concoction made simply with mashed bread, vegetables, and tomatoes, originating in the southern Andalusia region of Spain. Gazpacho has been described as a soup-salad or liquid salad and is the quintessential hot summer day lunch or accompaniment. It’s spicy, hearty, healthy, good-and oh yeah, it also makes a pretty kick butt salsa.

 As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Gazpacho
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Ingredients
  1. 46 Oz. Bottle Spicy V-8 Juice
  2. 1 C Chopped Red Onion
  3. 1 C Chopped Cucumber
  4. 2 C Chopped Tomatoes
  5. 1 C Chopped Orange Pepper
  6. 2 T Lemon Juice
  7. 2 t Crushed Garlic
  8. 2 t Salt
  9. 1 t Pepper
  10. Olive Oil To Drizzle
  11. 1 C Slivered Green Onion Tops
  12. Chopped Cilantro (Optional)
  13. Dollop Of Sour Cream (Optional)
Instructions
  1. Rough cut all vegetables, put into process and pulse into a slurry. You want a little chunkiness but not much. Add to chilled V-8 along with rest of ingredient down to and including pepper.
  2. Mix thoroughly.
  3. This may be served immediately but better yet, refrigerate to let all the flavors come together.
  4. Put in serving bowls, drizzle with olive oil, top with green onions and add sour cream if wanted.
  5. 8 Servings
  6. 49 Calories, 2.1 Protein, 10.3g Carbs, 1.7g Fiber, 8.5g Net Carbs
Notes
  1. I have not tried this but another healthy addition might be 1 C zucchini which would add a bit more green to the soup.
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Low Carb Vichyssoise

VichyssoiseServed warm or cold this easy vichyssoise is a very sophisticated soup and topped with a drizzle of melted butter, a dollop of sour cream and sprinkled with chives?…Oh My.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Vichyssoise
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Ingredients
  1. 2 Leeks Medium
  2. 2 Onions Medium
  3. 3 ½ C Water
  4. 1 ½ C Heavy Cream
  5. 1 ½ C Mashed Cauliflower
  6. 1 ½ T Chicken Base Or To Taste
  7. Pepper To Taste
Directions
  1. Slice and wash leeks.
  2. Slice onions.
  3. Put ½ C water in sauté pan, add leeks & onions, cover, and cook until tender. If needed add additional water.
  4. Put onion mixture in deep sauce pan, add 3 C water and blend with stick blender until smooth. Add cauliflower, chicken base & pepper, and blend again. Taste. Add heavy cream and stir. Correct seasoning.
  5. 6 Servings
  6. 261 Calories, 3.1 Protein, 7g Carbs, 1.5g Fiber, 5.5g Net Carbs
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Low Carb Creamy Garlic Soup

Low Carb Creamy Garlic SoupLow Carb Creamy Garlic Soup. Long ago I ducked into a newly opened restaurant and this Creamy Garlic Soup was on the menu.  I ordered it and it was so good I ask what the ingredients were and proceeded to make it at home. The next thing you know I was making it by the gallons for my own restaurant and again people loved it.  I in turn got many requests for the recipe and happily passed it along as I am now doing with you.  Enjoy.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Creamy Garlic Soup
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Ingredients
  1. 4 C Beef Broth
  2. ¾ C Carrots Diced
  3. ¾ C Celery Diced
  4. ¾ C Cauliflower Mashed Cooked
  5. ¼ C Crushed Garlic
  6. ¾ C Heavy Cream
  7. ¼ C Butter Melted
  8. ½ C Sour Cream
  9. Chives/Green Onion Tops Finely Chopped
  10. Salt & Pepper (As/If Needed)
Directions
  1. Boil first 3 ingredients until vegetables are tender.
  2. Add cauliflower and garlic and using stick blender, whir until smooth.
  3. Stir in heavy cream.
  4. Ladle into bowl, drizzle with butter, add a dollop of sour cream and top with onions.
  5. 4 Servings
  6. 325 Calories, 2.9g Protein, 7g Carbs, 1.6g Fiber, 5.4g Net Carbs
Notes
  1. I very rarely buy carrots because I consider them like little sugar bombs but they are an essential ingredient for this soup and anyway, it’s not much.
  2. You might be surprised but this soup has a slightly sweet taste, probably because of the garlic.
  3. Eat this with good friends. It is absolutely fabulous but not necessarily good on a first date.
  4. Adding sour cream and onions to soup can sometimes be amazing. Cauliflower Vichyssoise comes to mind.
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Low Carb Cream Of Anything Soup

Low Carb Cream Of Anything Soup and you will need a stick blender to make them .

Low Carb Cream Of Anything SoupI cook 2 or 3 large heads of cauliflower at a time, squeeze out as much water as possible, take my stick blender to it, and then freeze it measuring about 1½ cups at a time so I always have it either as a mashed potato substitute or to thicken soups.

I have suggested chicken base in lieu of salt because it has a depth of flavor that salt does not have.  I have always use this Premium Chicken Base.

Premium Chicken BaseThis is the link in case anyone is interested in any of the R L Schreiber Bases.  They have every imaginable base there is.  I only know about them because of my association with the food industry.  If you actually end up ordering any of them you will need to call in the order.  They are less expensive than shown on the website and though I have been using these for years, I don’t think their website even works.  Best to order the 2.5 lb sizes which fits well in your fridge.   http://www.rlschreiber.com/shop/catalog_category.asp?loc=101&cpage=1&page=2  Ask for Irene Ames.  You will see this used many times in my recipes.

Porcini Dust is used as an addition to enhance mushroom soup.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cream Of Anything Soup
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Ingredients
  1. ¾ C Onion Small Dice
  2. 2 T Butter, Olive or Coconut Oil
  3. 3 C Water
  4. 2 C Heavy Cream
  5. 2 t Chicken Base Paste ( I use a premium chicken base made by R L Schreiber)
  6. 1-2 C Cauliflower Puréed with stick blender depending on how thick you want your soup.
  7. Pinch of Nutmeg
  8. Fresh Pepper to Taste
  9. Correct Seasoning When Finished.
Directions
  1. Sauté onion in oil until translucent. Remove half.
  2. Add water, chicken base, cauliflower, and ½ of any blanched or sautéed vegetable you want (Broccoli, Mushrooms, Asparagus, etc.) and use stick blender to puree all.
  3. Add heavy cream and remaining ½ of your cooked vegetables, stir, and heat to temperature.
  4. If too thin add more cauliflower/if too thick add more water or cream.
  5. Season soup to taste with chicken base and pepper. (I have been using RL Schreiber Bases for years)
  6. If making mushroom soup add 2 t porcini dust. Wow, this makes the best mushroom soup ever.
  7. Makes 6-7 Cups
  8. Serves 4-6
  9. Calories, and carbs will vary according to ingredients but will be very low carb.
Notes
  1. Variations: blanched broccoli, sautéed mushrooms, sautéed leeks, blanched asparagus, canned diced tomatoes, poached and pulled chicken/pork and whatever else you can think of.
  2. If using leeks and or onions puree all together and this will give you a soup so similar to vichyssoise you will not be able to tell the difference. You might serve this with drizzled melted butter, a dollop of sour cream, and topped with chives.
  3. Other great low carb additions to your soups might be lardons, bacon, Andouille, kielbasa, or your own choice of sausage.
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Low Carb New England Clam Chowder

New England Clam ChowderNew England Clam ChowderNew England Clam ChowderNew England Clam ChowderLow Carb New England Clam Chowder. I learned to make Clam Chowder 45 years ago (my, my how time flies) from “Chef Bob” who was of course from Boston.  There are (were) two secrets.  One is using salt pork (not bacon) and the other is the addition of thyme.  My only change from the original is that I have cut out the potatoes and flour and use pureed cauliflower to thicken and used daikon radish rather than potatoes.  Sadly, unless perhaps from a restaurant supply house you can no longer get real salt pork anymore.  Oh, for sure if you lived in North Carolina or a couple other southern states but not here in Portland town. The crap in the grocery stores is just that, crap-not cured with salt anymore and as much as I have said salt pork has always been a key ingredient, I too now have to resort to bacon.  Now I do have access to fabulous bacon so, at lest half the battle is won.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

New England Clam Chowder
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Ingredients
  1. ½ Lb Double Smoked Thick Sliced Bacon If Possible. Mine Is 8 Slices Per Lb
  2. 2-3 C Daikon Radish Cut Into Wedges
  3. 1 C Onion ¼” Dice
  4. 6 Cans Chopped Clams (Including Juice)
  5. ¼ t Dried Thyme (Slightly More To Taste)
  6. 2 C Water
  7. 2 C Heavy Cream
  8. 2-3 t Chicken Base Paste (I use a premium chicken base made by R L Schreiber)
  9. 1-2 C Cooked & Puréed Cauliflower (This Is Your Thickener)
  10. Fresh Pepper to Taste
  11. Correct Seasoning When Finished
Instructions
  1. Cut & cook daikon radish about 30 minutes (until tender) in 2 C water.
  2. Dice bacon into ¼” pieces. This is pretty small and the easiest way to do it is to have the bacon partially frozen. Sauté on medium low until very crispy. Should take about 15-20 minutes. Remove bacon and retain half the fat.
  3. Sauté onions in remaining fat until translucent.
  4. Put the thyme in the palm of your hand, crush it, and add to onions.
  5. Add clams & juice.
  6. Add diakon radish, remaining water, heavy cream, ½ of the crispy bacon and bring to simmer for 10-15 minutes.
  7. Stir in puréed cauliflower to thickness desired.
  8. Correct seasoning to taste.
  9. Put soup in bowl and sprinkle on rest of bacon.
  10. If you have any leftover soup just add the rest of the bacon lardons.
  11. 6 Servings
  12. 403 Calories, 5.2g Protein, 36.3g Fat, 6.2g Carbs, 1.7g Fiber, 4.5g Net Carbs
Notes
  1. If you have bottled clam juice all the better and you can sub it for some or all of the water.
  2. New England clam chowder does NOT have celery in it. Celery, carrots, and the Lord forbid corn, are all extenders and they do not add to the flavor. The key word is CLAM-not celery.
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