Soups are one of the absolute best things to create in a keto-paleo kitchen, and here’s why.
First, they’re easy to make with leftovers. I made this gem with chicken bone broth (leftover), an open can of coconut milk (used a small portion to make a different recipe, so yep, it was leftover), and some Polish sausage we didn’t finish the night before at dinner (such a versatile leftover, I can’t even imagine life without it).
Second, soups are very filling because of the liquid content, as well as satisfying because they are often considered a seasonal comfort food by most soup lovers.
The final reason I think soups are so awesome in a keto kitchen is because they are easy to modify from their original high carb form. With just a smidge of creativity, anyone can replace those tasteless, sodium laden, carb-o-rific canned cousins with a quick and hearty meal.
Ready to dig in? Here’s how:
CREAMY CABBAGE & SAUSAGE SOUP
4 cups chicken bone broth
1/2 small head of cabbage, sliced into thin strips
1/2 small onion, sliced into half moons
1 large carrot, sliced into 1/2" rounds
12 ounces full fat organic coconut milk
1 teaspoon red pepper flakes
1 tablespoon coconut oil
12 ounces pre-cooked nitrate free Polish or smoked sausage, cut into 1 inch rounds
Salt to taste
Heat coconut oil in skillet over medium heat. Sweat onions about 2-3 minutes. Add sausage to the pan and heat another 3-4 minutes until sausage starts to caramelize.
In a stockpot over medium, heat bone broth with carrots and pepper flake. Let boil about 5 minutes, then add onions and sausage. Reduce heat to low, cover and allow to simmer about 10 minutes more.
Add coconut milk to soup, stir and heat through another 2 minutes. Serve immediately.
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