Soup and stew season

[Jacinta (Australian)]

Hello lovelies 🙂 , how are we all going ?
So in aussieland it’s going to start cooling off and be freezing so I am looking for a keto soup and stew books if anyone has any suggestions ? 🙂 I have 1 in mind but the more the better for variety wise 🙂 .
I plan to put them in my slow cooker as I love it when it cooks all day 🙂 and fills the house with yummyness .
I also found a bread with only 1.8 per slice for bread and it tastes flipping amazing better then the ones I found at a supermarket but it is expensive but I’m willing to pay as there bread is good for a treat once in a blue moon 🙂 . They also do bread with only 1 carb per slice but that one is a lot more favourable and harder to come by , so once I have gone through the bread I have I’ll see if she will let me order some of the 1 carb bread 🙂 .

 

[ColinUK]

I just shove whatever veg I've got into my Instant Pot with a bit of seasoning and water or stock and let it get soupy.
It's what mum always used to do so it's what I do but I do leave out the inevitable potatoes she used to put in as a thickener. I thicken with cream or arrowroot maybe or even a nut slurry (blitz up buts to a fine meal and use it as you would cornflour).

If I feel like it then I'll roast the veg before making soup as it really adds another layer to the flavour.

 

[Vonny]

Well @Jacinta (Australian) we'd just got started on salad season over here in the UK, then the snow came! I've got a beef and multi veg casserole in the oven now - no root veg! My fave soup is just broccoli, watercress and spinach with lashings of white pepper. Cook for 15 mins then blitz but see no reason why you couldn't slow cook it x

 

[Leadinglights]

I do tend to blitz all my soups as I prefer them without chunks. Favourites are leek, pea and celery, broccoli and stilton, courgette and brie, butternut squash and red pepper, tomato and red or orange pepper. But any veg will do.
I prefer them without meat in. Getting the seasoning right is important and a dollop of cream or creme fraise or Philadelphia added improves the texture.

 

[Jacinta (Australian)]

I just shove whatever veg I've got into my Instant Pot with a bit of seasoning and water or stock and let it get soupy.
It's what mum always used to do so it's what I do but I do leave out the inevitable potatoes she used to put in as a thickener. I thicken with cream or arrowroot maybe or even a nut slurry (blitz up buts to a fine meal and use it as you would cornflour).

If I feel like it then I'll roast the veg before making soup as it really adds another layer to the flavour.

That sounds really yummy ColinUk . I’ll defianetly roast some veggies before I put it into my slow cooker for more flavour

 

[Jacinta (Australian)]

Well @Jacinta (Australian) we'd just got started on salad season over here in the UK, then the snow came! I've got a beef and multi veg casserole in the oven now - no root veg! My fave soup is just broccoli, watercress and spinach with lashings of white pepper. Cook for 15 mins then blitz but see no reason why you couldn't slow cook it x

I’ll swap you salads for soup and stews vonny ☺️☺️, snow is fun to play in but freezing . That sounds so so so good . I’ll defianetly do one of those aswell 🙂

 

[Jacinta (Australian)]

I do tend to blitz all my soups as I prefer them without chunks. Favourites are leek, pea and celery, broccoli and stilton, courgette and brie, butternut squash and red pepper, tomato and red or orange pepper. But any veg will do.
I prefer them without meat in. Getting the seasoning right is important and a dollop of cream or creme fraise or Philadelphia added improves the texture.

Oh my that all sounds so good leadinglights wish you can cook for me . Always better when someone else makes it . I’ll defianetly give these ago too 🙂

 

[Felinia]

I make soup in my granny's old jam saucepan, as it makes 12 servings which I freeze. My favourites are minestrone (carrots, swede, onions, squash, sweet potato, runner beans, cabbage, leek, tomatoes, haricot beans, Italian seasoning), Golden (celery, onion, yellow and green peppers, sweetcorn, butter beans, sage) and curried squash, sweet potato and red peppers with light coconut milk. I don't blitz the Minestrone, but do blitz the others. The beans provide fibre and thickeners, but none are low keto.

 

[Jacinta (Australian)]

Hey lovelies is beans (in a can) low carb friendly ) ? I was thinking lentils but they are to high in carbs . I’m trying to see if I can make my soups or stews filling , anyone have any suggestions ??? 🙂 please and thankyou

 

[everydayupsanddowns]

Experience with pulses seems to vary. Many people find that some of the carbs go through undigested (it is bacteria feeding on these in the lower intestine that creates the gasses that beans are fartily famous for). However some forum members seem to find that their body is very adept at breaking down the carbs in pulses.

It’s another of those ‘try it and see’ situations I’m afraid!

 

[Felinia]

I use canned beans in my soups and stews, because they are full of fibre. One can over 12 portions of soup or 6 portions of stew is not many beans!

 

[Jacinta (Australian)]

Experience with pulses seems to vary. Many people find that some of the carbs go through undigested (it is bacteria feeding on these in the lower intestine that creates the gasses that beans are fartily famous for). However some forum members seem to find that their body is very adept at breaking down the carbs in pulses.

It’s another of those ‘try it and see’ situations I’m afraid!

Thankyou for that info everydayupsanddowns I muchly appericate it a lot . 🙂

 

[Jacinta (Australian)]

I use canned beans in my soups and stews, because they are full of fibre. One can over 12 portions of soup or 6 portions of stew is not many beans!

Thankyou for that info Felinia i guess I’ll test and see what happens I suppose 🙂. It’s cold enough to the point of I’m wanting soup at the moment and just let it cook all day in the slow cooker .