For me, a low carb diet is a dream come true when it comes to being able to lose weight fast. An Atkins style meal plan allowed me to eat as much as I wanted of some of my favorite foods. I love steak, lamb, omelettes ham, cheese, and plenty of salads. So far, I have lost over 15 lbs using this approach.
However, despite the rewards you get when you lose weight fast, eating all that meat and salad does get pretty boring. You see, even if you love steak, eating it in two or three meals a day, means it is only a matter of time before you get sick of it. The same goes for ham, bacon, (and especially) omelette's.
If it weren't for low carb soup, I might have dropped out of the diet program entirely.
Finding out how to cook different low carb soups, really helped me to stick with it and opened up a whole range of new food opportunities for me. I had always enjoyed soup, and it's extremely easy and fast to make. Learning to make these soups significantly increased my meal choices! Many of the best known traditional soups, from miso soup to chicken soup and clam chowder are easy to make as low carb versions.
Since cream isn't high in carbohydrates, all you have to do to make low carb chowder is to cut out the potatoes. Same for coconut milk - a great additive for Thai style soups. That isn't that hard, is it?
Of course, if you want to make a really good soup, you need to do things the right way using a home made stock. It is amazing how much better a soup prepared with home made stock tastes than one made entirely with stock cubes.
Here is one of my favorites:
Chicken, Leek and Asparagus Soup
You need:
2 tablespoons unsalted butter
1 leek (white part only), chopped and washed well
3/4 pound of fresh asparagus, cut into 1/2 inch pieces
1 clove of garlic
14 ounces of home made chicken stock from left over chicken bones. You can replace this with reduced-sodium chicken stock if you need to.
1/3 cup cream
salt and pepper to taste
Directions:
Melt butter in a large pot over medium-high heat. Add leek and saute until soft. Add the asparagus and cook 1 minute more. Add garlic and saute for 30 seconds. Add the chicken broth to the pot and bring to a boil. Lower heat, cover and simmer until asparagus is tender (about 8 to 10 minutes). Mix in the cream, salt and pepper.
If you want a smooth soup, run it through the blender.
There are other low carb soup recipes on my site.
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