Another staple in my weekly schedule, this soup has a spicy kick, and satisfies with plenty of good fats. The amount of spinach per serving makes me consider this a salad-turned-soup. If you served this as a salad, you could barely fit it on a dinner plate!
I will provide a basic recipe here, and you can modify it by using the protein, vegetables and spices of your choice. The most important ingredients are the chicken broth with coconut milk base, lots of spinach, and 1lb of cooked meat. A large bowl will keep you honest - and happy - until dinner time.
One word of caution: If you are maintaining a keto lifestyle, watch your net carbs on days you have this soup for lunch. You will do best with a simple meat-based dinner, such as chicken or meatballs, avoiding replacement items such as keto breads or cakes on these days.
Makes 5 servings. Calories: 290 Fat: 33g Net Carbs: 7g Protein: 32g
1 lb ground pork sausage ¼ cup red onion, chopped 1 tbsp thyme 1 tbsp oregano 2 tsp crushed red pepper 2 tbsp minced garlic 6 cups chicken broth 1 chicken stock cube (optional) 1 anchovy stock tablet or anchovy paste (optional) 2 bunches radishes, chopped into big pieces 20 oz fresh spinach 1 can full fat coconut milk salt and pepper
I create this soup in my multi-purpose rice-maker (like this one) from start to finish. If you prefer, you can prepare this soup on the stove top in a large pot.
Start on a “browning” setting to fry the pork in the cooker, adding a little grease if you need before getting started. When the pork is fully cooked, add the chopped onion, thyme, oregano, red pepper and garlic. Cook until the onions are softened.
Pour in the broth, coconut milk and optional stock cubes. Follow with the radishes, and then start adding your spinach.
Tip: Take your time adding and wilting the spinach. If your spinach is large and tough, you can chop it first. Just keep adding more when there is more room in the cooker, until it is all added.
Substitutions: Use any chopped or ground leftover meats, such as sausage, ground beef, roast chicken, etc. Try different vegetables instead of radishes, such as turnips or celery.
Switch to a “soup” setting to simmer for an additional 30 minutes, and then serve. Store leftovers in the fridge. This recipe is kid-approved (you might reduce the crushed pepper to make it less spicy). This recipe does not freeze well.
