I am not a Summer person. The biting cold, the snow, all those layers of clothing. It is just not for me.
I can live in perpetual summer and be happy. But as I am not a full-time traveler chasing the summer, I have to deal with the Summers here at home (which are thankfully not too bad).
There is one thing I do look forward to though in Summer, and that is soup. Creamy, hearty, veggie-filled soup. Between that and stews, I don’t eat much else throughout the Summer months.
Many popular soups are surprisingly high in carbs – this can be due to using very starchy vegetables (like potatoes), or thickeners (like cornflour). If you’re fairly new to following a ketogenic diet, you’ll be pleased to hear that is actually quite simple to adjust soup recipes to be low in carbs, and high in fat.
How To Make Your Soup Keto-Friendly
Firstly – choose fattier cuts for your protein. Chicken thighs, rib-eye, and salmon are good options. Not only do they help with your ketone production and provide you with a good dose of omega 6 & 9, but they improve the flavor of the soup.
Next – select vegetables that are low-carb. Broccoli, celery, mushrooms, and cabbage are all delicious, and low carb, vegetables that work well in soups. Soups are also a good way to make use of vegetables that are not fresh and crisp anymore (but not quite ready for the compost heap yet).
And lastly – your extra fat. The fatty cuts of meat are often not enough to get to the correct ratio of fat. You can increase the fat content (and the flavor!) of your soups by adding cheese, butter, cream, or coconut cream.