A low carb, creamy, warming soup that I find perfect after a walk in the cold winter air. In fact, rather than just a meal at home, I am taken to using as a meal in a flask when out and about on colder hiking adventures. It is also easy to have ready to warm up in a camping stove.
This recipe can be adapted in so many ways too for different tastes and diets. I shall explain later.
Celery is perfect for a keto diet being so low in carbs but it is also a great way to get fibre into your meals. This soup is just one of the ways to show it is not for just eating raw as a stick or dipping tool.
If you have celery in then you probably have the rest of the ingredients in already so you can make on a whim too.
6 sticks of celery, chopped
1/2 a red onion, chopped
1 garlic clove, minced
3 rashers of bacon, chopped
500ml chicken stock
300ml double cream
salt and pepper to season
In a saucepan, gently fry the chopped onion in butter for a few minutes to soften.
Add in the celery, bacon and garlic and fry all for a further 5 minutes.
Then add the stock to the pan and simmer for 20 to 25 minutes, until the celery is tender.
Puree with a hand blender until the whole thing becomes smooth.
Return to the pan, if you blended in another container, and add the cream before gently heating through.
Add salt and pepper to season for taste.
All is ready to now serve nice and warm.
For those doing keto and vegetarian together then you can replace bacon with cauliflower rice for thickness.
You could also add cottage cheese instead of bacon if you so wish. Create variety.
This recipe also works well with chopped mushrooms instead too.
My favourite of course is this version with the bacon.