In a quaint village where gardens flourished and the community thrived on fresh produce, a local gardener known for her lush greenery crafted a soup that was the essence of health and vitality: Completely Keto Green Soup.
After a morning spent tending to her vibrant garden, she harvested the freshest of her greens—crisp green beans, peppery watercress, and a cool, refreshing cucumber. In her sunlit kitchen, she sautéed the onion and garlic in a drizzle of extra virgin olive oil, their aroma setting the stage for the verdant symphony to come.
As she gently simmered the green beans and watercress in the rich chicken stock, the kitchen filled with a color so vivid, it was like holding the essence of spring in a pot. The addition of the cucumber added a refreshing crispness, perfectly balanced by a pinch of Pink Himalayan Salt and a twist of black pepper.
The Completely Keto Green Soup was more than a dish; it was a bowl of nourishment, capturing the soul of the garden, and a testament to the simple, pure flavors that nature provides.
Completely Keto Green Soup (SK)
- 1 onion chopped
- 4 1/2 oz green beans trimmed and halved
- 1 garlic clove chopped
- 3 oz watercress
- 24 oz chicken stock
- 1 Tbsp Extra virgin olive oil
- 1 small cucumber chunked
- Pink Himalayan Salt
- black pepper
Heat up the EVOO in a large pan and sauté the onion and garlic for 4 minutes.
Mix in the chicken stock and raise to a boil. Simmer for 5 minutes.
Add in the cucumber chunks to the pan and cook for another 3 minutes.
Add the watercress in and let it wilt. Pour it all into a food processor and blend until fully smooth.
Fill a small pan with water and bring to a boil. Steam the green beand for 4 minutes or until tender.
Add to the soup, season and warm through.