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EASY LOW-CARB SOUP RECIPE

We traditionally have potato soup over the holidays, using a recipe that calls for one cup of plain yogurt. Super easy, as follows: sauté onions and leeks in a bit of butter, then add chicken stock and potatoes (salt to taste), simmer two hours, blend, then add yogurt. Yum.

I’ve been tempted to substitute squash for potatoes, so we can have a low-carb version year-round, but never followed through. Last weekend, it was so cold, I had no choice. Unfortunately, I didn’t have yellow squash on hand, but did have some fresh mushrooms. And we always have broccoli around, so the mother of invention took over.

It turned out so well, my husband asked me the next day “Can we have that soup again?” and I said “Sure, just let me know when you want it,” and he said, “Now.” 

I realized I’d better write it down, so here it is:

Sauté until soft:

½ cup diced onions

three cloves garlic, smashed and minced

pat of butter

two dashes of salt

Add and sauté for another minute or two:

8 ounces fresh mushrooms (this was one of the substitutes, along with the broccoli)

Add:

one cup broccoli florets (I only used the tippity tops, no hint of stalk)

one quart chicken stock (I used boxed stuff this time)

Simmer for ½ hour

Blend the soup with hand blender or whisk

Add:

One cup plain yogurt [I used lowfat Greek stuff but almost any plain would do]

Salt if necessary [mine didn't need it, probably b/c that boxed chicken stock has some]

I’m not a crouton lover, but Paul is, so I added them as a topping for his. I hope you enjoy this!

Comments

( 2 comments — Leave a comment )
mizkit
Jan. 16th, 2013 07:59 am (UTC)
I love your recipes.
msbhaven
Jan. 17th, 2013 09:38 am (UTC)
This sounds tasty. I love soups especially hearty soups.
( 2 comments — Leave a comment )

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