As the temperatures drop and the fall weather sets in, you are going to love this warm and nourishing Keto Zone creamy mushroom soup.
Low-carb, vegetarian, and gluten-free, this quick and easy recipe is a healthy and delicious option for a cozy autumn meal.
Mushrooms are loaded with health benefits. With the immune-boosting mineral selenium as well as free-radical scavenging antioxidants, mushrooms are the perfect superfood to prevent seasonal sickness.
This recipe also contains fiber from garlic, parsley, and celery. These vegetables provide healthy insoluble fiber which is critical for gut health. Additionally, with healthy fats from organic heavy cream and grass-fed butter, this recipe will keep you burning fat in the Keto Zone!
Ingredients
3 cups organic bone broth
2 cups mushrooms, chopped
1 cup organic heavy cream
2 cloves organic garlic
1 small organic onion, chopped
4-5 stalks organic celery, chopped
1 tablespoon grass-fed butter
1 tablespoon organic apple cider vinegar vinegar
1/4 cup fresh organic parsley, chopped
Organic black pepper, to taste
Sea salt, to taste
Instructions
- Chop the mushrooms, celery, onion, and garlic to desired size.
- Melt butter in a large saucepan over medium heat.
- Sautee the vegetables in the butter for about 4-5 minutes.
- Add in the bone broth and apple cider vinegar.
- Cover the pot and bring the mixture to a boil.
- Once the soup reaches a boil, turn the heat down to low.
- Add in the cream, chopped parsley, sea salt, and pepper.
- Allow mixture to simmer for another 10-15 minutes.
- Remove from heat, serve, and enjoy!
Nutrition Facts
Yield: 4 servings
Per Serving:
Calories: 462 kilocalories
Fat: 42 grams
Total Carbohydrates: 12 grams
Fiber: 8 grams
Net Carbs: 4 grams
Protein: 6 grams
