In a quaint kitchen nestled in the rolling hills of the countryside, where the garden’s bounty was the inspiration for the day’s meals, there lived a chef named Julia. Julia, a fervent advocate for the ketogenic lifestyle, sought to create a dish that would embody the freshness of her garden while offering warmth and comfort.
Inspired by the abundance of zucchini flourishing under the summer sun, Julia envisioned a creamy, savory soup that would bring the flavors of her garden to life. Combining the zucchini with aromatic spices, tahini for creaminess, and a hint of apple cider vinegar and lime juice for brightness, she created a Creamy Keto Zucchini Soup.
This soup became a cherished recipe, celebrated for its ability to marry healthfulness with the rich, comforting flavors of home cooking.
Ingredients
- 1 small diced onion
- 3 cups of water or vegetable broth
- 1 teaspoon of Himalayan salt
- 1/4 teaspoon of freshly ground black pepper
- 1 1/2 tablespoons of tahini
- 1/2 teaspoon of cumin
- 1/2 teaspoon of dried basil
- 2 teaspoons of apple cider vinegar
- 1/2 teaspoon of lime juice
- Add 1/2 teaspoon of xanthan gum. Pulse again.
Instructions
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Step Two: Mix Ingredients
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Easy peasy. Throw everything in food processor or blender.
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Step Three: Cook
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Put into large pot and simmer for 40 minutes over low heat.
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Stir from time to time.
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Serve each portion with a piece of fresh basil as pictured above.
Recipe Notes
This is a very simple recipe to make. Contrary to popular idea, ALL vegetables do contain carbs. I will be sharing more soups but carbs will always be a consideration. 4 medium/large zucchini (wash but do not peel)
