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How about a Low carb beef soup that is super creamy, doesn't contain any fancy ingredients and is also low in carbohydrates?
Preparation time: 45 minutes | Yield: 4 servings
Low carb beef soup | Ingredients
1 onion (I used red)
2 cloves of garlic
2 carrots
200g of green beans (approximately 40 units)
2 cups of cauliflower florets (200g)
500g of cleaned and cubed rump steak
1 teaspoon (2.5 ml) olive oil
1 dessert spoon (5ml) of salt
1 teaspoon (2.5 ml) thyme
1 teaspoon (2.5 ml) mustard powder
800ml of water
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Low carb beef soup | Preparation method:
1 – In a pan, add 800ml of water and heat it (this will make the pan reach pressure faster).
2 – Take the onion, peel it and chop it (I like to remove the core of the onion, I feel it is less spicy). Take the garlic clove, peel it and slice it.
3 – Wash the green beans, cut off the tip and discard. Then cut the green beans into three parts.
4 – Wash the carrot, peel it and slice it into thick slices.
5 – In the pressure cooker, add the olive oil and the meat, let it cook for 2 minutes. Mix the meat and cook for another 2 minutes.
6 – Add the onion, salt, thyme and mustard, mix well and cook for 2 minutes.
7 – Add the garlic, cauliflower, carrot and water (which you left heating in step 1), cover the pan and as soon as it starts to pressure cook for 10 minutes.
8 – After 10 minutes, release the pressure, open the pan, remove the cauliflower and place it in the blender. Add 3 ladles of the soup broth and blend until smooth.
9 – In the pan with the soup, add the green beans and the blended cauliflower, mix well and let cook for 15 minutes.
10 – Yours low carb beef soup It's ready! Enjoy your meal!
VALIDITY: in the refrigerator 4 days, in the freezer 60 days (if freezing, reduce the cooking time in step 9 to 10 minutes, so that the vegetables do not become soft when defrosting).
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