Creamy coconut curry vegetable keto soup

Creamy coconut curry vegetable keto soup

Creamy coconut curry vegetable keto soup

February 19, 2019
: 1
: 10 min
: 5 min
: 15 min
: Easy

By:

Ingredients
  • 30g celery, chopped
  • 50g zucchini, chopped
  • 50g tomatoe, chopped
  • 20g extra virgin olive oil
  • 30g coconut milk (i used Santa Maria Extra Creamy Coconut Milk)
  • 30g tomatoe paste
  • 30g broth/water
  • 30g Shirataki noodles, drained
  • Thyme, turmeric, salt, pepper to taste
Directions
  • Step 1 In a soup pot, heat olive oil over medium low heat.
  • Step 2 Add the chopped celery and zucchini and saute for 2-3 minutes, stirring occasionally. Add the chopped tomatoes, turmeric, thyme, coconut milk and broth or water and stir well.
  • Step 3 Cook for 2-3 more minutes until veggies remain half crunchy.
  • Step 4 Stir in the noodles and garnish with fresh thyme.

NUTRITION (per portion, 270g)

Energy 285kcal
Total Fat 28g
Fat Percentage 87%
Net Carbohydrates 5g
Protein 3g



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