Homemade Mushroom Soup

I seem to have an overrun of mushrooms on hand and they do not seem to store so long at this time of the year so needing to use them up quickly I made myself a Mushroom Soup.

Homemade Mushroom Soup is so much heartier and fulfilling than shop bought, and so very easy to make using 6 basic ingredients; so why not give it a go.

As I am writing this whilst adhering to a low fat diet, I have not included cream into the recipe and therefore the photo will show a slightly darker soup than maybe I would normally serve. I will add a small amount of cream to the recipe as an optional ingredient.

If you are serving at a dinner party, you could add some croutons and it would look nice with some chopped parsley and a swirl of cream on the top of each portion.

Homemade Mushroom Soup

Plain and simple soup using 6 basic ingredients

Course Lunch, Starter
Cuisine British
Keyword homemade soup
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 portions
Calories 88 kcal
Author SharonBye

Ingredients

  • 1 cal spray oil plus a little water
  • 200 gm Mushrooms roughly cut
  • 1 medium Onion roughly cut
  • 1 medium Potato peeled and roughly cut into 1 cm pieces
  • 2 Bayleaves
  • 200 ml Chicken or Vegetable stock
  • Salt and pepper to taste
  • 50 ml Single cream Optional to be added at the end once smooth

Instructions

  1. Heat about 10 sprays of one cal oil with a couple tablespoons water and add the onions. Put the lid on the saucepan and "sweat" (cook without browning) for about 5 minutes.

  2. Add the mushrooms and stir, pop the lid back on and cook for a couple more minutes.

  3. Add the potatoes and bayleaves and stir; pour over the stock, bring to the boil and simmer for about 15 minutes.

  4. Check the potatoes are cooked through (they should be soft).

  5. Cool slightly and then blitz to a puree using a blender.

    Take care if using the food processor blender that the lid doesn't burst off from steam build up. I use a folded tea towel (to protect my hands from hot liquid) and press lid down hard when I turn the blender on.

  6. Season according to taste with salt and pepper.

    If you are adding cream, then add it now. Reheat soup before serving.

Nutrients per portion, excluding cream

Cals 88, Fat 1g, Net carbs 14g, Protein 3g

Sweet Red Pepper and Carrot Soup

This week I received carrots and red peppers in my vegetable box. I am not a lover of carrots served as a vegetable, however I quite like them in a soup or raw in a salad or as a crudite.

This soup recipe is very simple; cook the vegetables until cooked and then blitz in the blender. The peppers I used were particularly juicy, red and ripe, which therefore made the soup quite sweet. I added quiet a bit of black pepper to balance the sweetness, but of course this would be a personal choice.

You could also roast your peppers and onions in the oven rather than cooking with the carrots in the stock. This would give a slight baked flavour. Lay on a baking sheet with a drizzle of olive oil and cook on 180 / gas 4 for about 20 minutes or until soft and tender. Then add to the cooked carrots and stock, and blend either with a hand blender or liquidizer.

Sweet Red Pepper and Carrot Soup

A sweet full of freshness light soup.

Course Soup, Starter
Cuisine British
Keyword Carrot and Red Pepper Soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 portions
Calories 159 kcal
Author SharonBye

Ingredients

  • 1 medium Onion roughly chopped
  • 1 tbsp Olive oil
  • 500 gm Carrots roughly sliced
  • 2 Red Peppers roughly chopped
  • 500 ml Chicken or Vegetable Stock
  • Salt and Pepper seasoning to taste

Instructions

  1. In the saucepan, heat the oil, add the onion and cook for 5 minutes until soft but not brown.

  2. Add the rest of the vegetables, stir, put the lid on and sweat the vegetables for just a couple of minutes.

  3. Add the stock and a little salt and pepper.

  4. Cook for 20 minutes until the carrots are cooked and soft to the touch of a knife.

  5. I recommend you leave to cool slightly to avoid scalding yourself when blending or to prevent built up steam blowing the top off the food processor blender.

  6. Blend to a smooth consistancy. Check and adjust the seasoning to your own taste.

  7. Soup is now ready to heat when required. Serve with bread of your choice.

Nutrients per serving

Cals 159, Fat 5.4g, Carbs 25.5g (net 18g), Protein 3.5g

Curried Butternut Squash Soup

Curried Butternut Squash soup is a satisfying, warming wintertime soup. You can serve for lunch with fresh crusty bread or as a starter at a dinner party. Add some cream to enrich and make the taste very slightly smoother.

I do not like spicy hot, so I used just the tip of a thin green chilli pepper and then I place the rest in the freezer to use for another soup or curry dish.

Mild – use just the tip of the chilli without any seeds.

Medium – deseed the chilli and disgard the seeds; chop the whole pepper

Hot – use the lot, seeds and flesh

Curried Butternut Squash Soup

A warming spicy winter soup

Course Soup, Starter
Cuisine British
Keyword spicy, warming, winter
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 portions
Calories 169 kcal
Author SharonBye

Ingredients

  • 1 tbsp Vegetable oil
  • 1 small Onion, chopped
  • 1 Green thin chilli chopped Mild - use tip and no seeds, Medium - remove the seeds and use the whole chilli, Hot - use the whole chilli
  • 1 inch Fresh ginger grated
  • 1 clove Garlic crushed or chopped
  • 1 tbsp Cumin
  • 1 small Potato peeled and cut roughly into 1 cm cubes
  • 1 medium Butternut squash, peeled, deseeded and roughly cut into cubes
  • 2 pints Vegetable stock No particular preference. Could use chicken or if no stock cubes, use water.
  • Salt and Pepper

Instructions

  1. Heat the oil in the saucepan and add the onion and slowly cook for 5 minutes without browning. Turn up very slightly and let the onion start to colour, then turn heat down again. Do not let the onions burn and remove from heat if browning too much. If too dry add a little water.

  2. Add the chilli, ginger, clove and cumin and cook for a couple of minutes.

  3. Add the potato and butternut squash, stir them and coat with the gorgeous flavours.

  4. Add the stock and a pinch of salt and pepper and cook for 20 minutes or until the butternut squash and potato are cooked.

  5. Remove from heat and leave to cool.

  6. Blend until smooth in a blender, taste and add salt and pepper if needed.

  7. Fully reheat as and when required.

Nutrients – Calories 169, Fat 4g, Carbs 36g, Protien 3.8g

 

Tomato, Bacon and Mushroom Soup

My Tomato, Bacon and Mushroom Soup is a perfect nutrient packed dish for anytime of the day. I was thinking, why shouldn’t we eat soup for breakfast?  Well we eat Smoothies don’t we? So why not soup?

Using three traditional ingredients from a full English breakfast I made this creamed soup, and yes it worked. The taste is reminiscent of baked bean juice, but much more fulfilling and meaty. Eating soup for breakfast did feel strange but I often make a smoothie, the definition according to Dictionary.com is a thick beverage of fruit puréed in a blender with ice and milk, yoghurt or juice; so why not a thick beverage of vegetables?

Only 7 net carbs per portion, a perfect start to the day.

Continue reading “Tomato, Bacon and Mushroom Soup”

Vegetable Soup

A more appropriate name for my vegetable soup should be, “clear the fridge Monday Vegetable soup”, because when I make vegetable soup I rarely shop for ingredients with the intention of actually making a vegetable soup. Instead, when I know there are some vegetables that could do with using shortly then I will make a soup. Recipe below has 11 net carbs.

I have included below a recipe for the soup I have made today along with a nutrient list. Obviously if you swop ingredients about then the nutrients will change. Butternut squash is one of my favourite soup ingredients as it helps to thicken the soup if you purée it; however squashes and root vegetables do tend to be higher in carbs, so just be aware of this should you vary the recipe with your own fridge clear up.

Root vegetables and squashes should be placed in the oven first for 10 minutes before adding the softer vegetables and any leafy vegetables should only be added to the saucepan. If you prefer not to roast the vegetables first then you can cook everything together in a saucepan until tender.

You can throw in the Sunday roast leftovers when combining all the ingredients in the saucepan. If you have leftover meat, this would help increase the protein content. 100ml of double cream would increase the fat content by 2gms as well as making the soup creamy.

Continue reading “Vegetable Soup”

Leek and Chicken Soup

Continuing with my soup themed week, today I am sharing my Leek and Chicken Soup Recipe. A very simple recipe to use and delicious to eat either as a soup or as a Chicken and Leek Pie filling.

Using just 10 ingredients you can have this chunky soup ready to eat in under an hour. Only 12 g net carbs per serving.

I served mine with Fat Head Pizza dough rolls using the following recipe https://howtothisandthat.com/keto-fathead-rolls/

If you are entertaining and want to add a little more body to the sauce, you could add 150 ml of soured cream; however this will increase the carbs slightly and the calories significantly, something to consider if you are needing to keep an eye on these.

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Broccoli, Cheese and Bacon Soup

I am starting my week of soups with a creamy broccoli, cheese and bacon soup. Packed with healthy fresh vegetables and coconut milk makes a perfect soup to take to work for your lunch or to serve as a starter for supper. A bowl of broccoli, cheese and bacon soup is only 9 net carbs per portion.

Today I made Fat Head Pizza Dough rolls as an accompaniment to this creamy soup. Each portion is only 2 net carbs per portion. Recipe from https://howtothisandthat.com/keto-fathead-rolls/

My recipe makes enough soup for four portions. A perfect amount to see you through the week for lunch. Keep in the fridge and heat as required; put in a thermos flask and it will keep warm until lunch time. A easy and nutritious lunch.

Continue reading “Broccoli, Cheese and Bacon Soup”