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Comforting and nutritious, soups make a delicious lunch or dinner. By using nutritious vegetables and meat, and combining it with low carb noodles or pasta, you can ensure your soups are delicious, filling and in keeping with low-carb diets such as the Atkins Diet.
Chicken Noodle soup is a classic recipe, and this tasty soup is quick and easy to prepare with pre-cooked chicken. The low-carb noodles ensure the soup is filling but still suitable for low-carb diets.
Preparation time: 15 minutes
Cooking time: 40 minutes
24 ounces roasted chicken meat, both light and dark meat
32 ounces chicken stock
3 servings of low-carb noodles
1 large onion
2 medium stalks (7 - 8" long) of celery
1 teaspoon poultry seasoning
1/4 fluid ounce fresh lemon juice
1 teaspoon of lemon zest
Finely dice the celery and onion and place in a large pot with the chicken stock and poultry seasoning. Place over high heat and bring to a boil, then turn down the heat so the pot is simmering.
Remove any excess fat or skin, shred the chicken and add it to the pot with the other ingredients. Simmer the chicken with the onion, celery and stock over low heat until celery and onions are tender.
Meanwhile, prepare the noodles and add them to the pot. You can use pre-cooked noodles, such as Zero Noodles, or prepare dried or fresh noodles.
Add the lemon juice and zest to the pot and season to taste with salt and pepper. Simmer for around 3 minutes, and then the soup is ready to serve!
This warming, hearty soup with beans and pasta is substantial enough for a main meal.
Preparation time: 20 minutes
Cooking time: 30 minutes
2 ounces low-carb pasta
3 14.5 ounces cans of chicken broth, consomme or bouillon (use vegetable stock for a vegetarian recipe)
2 large cloves of garlic
1 cup cooked or canned cannellini beans
1 cup grated parmesan cheese
1/2 cup diced tomatoes
1 small (around 5" long) carrot
1 small stalk (around 5" long) of celery
1/2 small onion
3 ounces pancetta
1 tablespoon parsley
3 teaspoons oregano leaves
2 tablespoons extra-virgin olive oil
Heat the olive oil over high heat in a large pot. Dice the onion, carrot, celery, carrot and pancetta and sauté for around 5 minutes until the pancetta is golden in color and the vegetables are softened. Mince the garlic and add to the pot, then allow everything to saute together for around 30 seconds more.
Add the broth and diced tomatoes to the pan and bring to a boil. Add the pasta to the pot, cover and cook for 10 minutes.
Add the beans and cook for around 3 minutes to fully heat through.
Sprinkle in the parsley and oregano, and season to taste with salt and pepper.
Just before serving, sprinkle parmesan cheese over each bowl.
Smooth and creamy, this delicious recipe really shows off the full flavor of roasted red peppers, and the rich soup tastes so indulgent.
Preparation time: 10 minutes
Cooking time: 15 minutes
12 ounces roasted bell peppers
2 14.5 ounces cans of chicken broth, consomme or bouillon (use vegetable stock for a vegetarian recipe)
2 large cloves of garlic
7 fluid ounces of tap water
2 tablespoons of extra virgin olive oil
2 cloves of garlic
1 small onion
2/3 cup of heavy cream
1/4 cup grated parmesan cheese
2 medium stalks (around 7-8" long) of celery
Heat the olive oil in a medium saucepan over medium heat.
Dice the onion and celery, mince the garlic, and add everything to the pan. Cook for around 8 to 9 minutes until softened, stirring occasionally.
Dice the roasted peppers and add to the pan along with the water and broth. Bring to a boil, then turn down the heat and simmer on low heat for around 5 minutes.
Purée the soup mixture in batches in a food processor or blender. The soup should be smooth, but you can adjust the exact texture depending on your preference.
Once it has been pureed, return the soup to the pan and stir in the heavy cream. Heat gently.
Season to taste, and sprinkle parmesan cheese on each bowl just before serving.