Low Carb Beef And Daikon Radish Soup. Having worked in and having had restaurants, one of the staple soups has always been beef and macaroni. Not anymore. Soups can be just as flavorful and full of low carb goodness without potatoes or macaroni or any other high carby vegetable for that matter. Trust me as I have now eaten low carb for 8 years. Over those years I have come to realize that daikon radish is the perfect substitute for potatoes. It has its own very mild flavor but totally loses it when cooked and added to other flavors and this low carb beef and daikon radish soup is a perfect example. I have used celery root, and lots of other things in place of potatoes and daikon radish now remains at the top of my list. It is good for crudités, soups of all kinds, it can be roasted, and used in stews. Soooo…this is my ode to daikon radish, and may all you low carbers everywhere use it prodigiously. You don’t need a thickener for every soup and this is one of them-just filled with good stuff. There is a kind of secret ingredient and…it’s the Lawry’s Seasoned Salt so, if possible please use it. I left some of the cheese off so you see a bit of what the soup looks like.
Now, I can’t make a daikon radish look like macaroni and that’s a fact but-I can make a soup taste so you’ll never miss that macaroni.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 Lb Daikon Radish Cut Into Small Pieces (About 4-5 Cups)
- 3 C Water
- 1 Lb Ground Beef
- ½ Small Yellow Onion Finely Diced
- 2 t Chicken Base Or 2 t Beef Base (I Used A Little Of Both)
- 2 t Lawry’s Seasoning Salt
- 2 Cans Diced Tomatoes
- 2 T Tomato Paste
- 1 T Just Like Sugar Brown (To Offset The Acidity In The Tomatoes)
- 1 t Pepper + More If Wanted
- 1 C Grated Cheddar Cheese (Optional)
- Cover and simmer daikon radish in water for about 30-40 minutes or until tender.
- Sauté ground beef and onions until beef just loses its color, then add Lawry’s and whatever base(s) you decide to use, simmer, mixing in tomato paste and pepper.
- Dump meat mixture into cooked daikon and simmer an additional 30 minutes.
- Top with grated cheese.
- 8 Servings
- 228 Calories, 14.3g Protein, 15.5g Fat, 7.3g Carbs, 2.0g Fiber, 5.3g Net Carbs
- If you wish to add anything else like green beans, mushrooms, or Italian seasonings of any kind, be my guest.
- This is just a basic hearty, healthy soup and you don’t have to wait until winter to make it.
- Cheese is optional but is included in nutritionals.