Keto cream soup or the secret potion for perfect nourishment will lift you up at any time. Especially if it’s fall or winter time! When the temperatures go down, the nostalgia for the summer overtakes our emotions and we just want to feel warm and comforted.
This soup was created with a high nutritional density in mind, but also that feeling of comfort and enjoyment of life. Why did I make it creamy? Because all food tastes intensively good and offers ease of digestion if it’s blended. Naturally, this also brings up the absorption of valuable nutrients. What does it mean to be well-fed? It doesn’t mean only satiety, it means we have to strive to properly feed every cell in our body!
Extraordinary nutrients in our Keto cream soup
I went with milk-fed veal but you can choose lamb or even rabbit if veal is not available or affordable in your area. When I am creating nourishing recipes, I always think of vital nutrients and enough of easy-to-digest protein. It’s a thing Apollonas as nutritional therapist always points out! We all need to pay attention to the micros and eat enough of protein! By creating this Keto cream soup, I believe I created a remedy for malnutrition people face due to the modern speed of living and industrial food choices!
All the mighty nutrients in veal
Veal contains a decent amount of selenium. This mineral supports the body against free radicals and prevents cardiovascular diseases. Furthermore, the human body requires iron in red blood cells to carry oxygen. Now, we all know about the importance of B12. This vitamin helps red blood cells reproduction. Ultimately, this vitamin positively affects mood.
Veal contains Vitamin D also known as the ‘’immunity vitamin’’. It contributes to the proper functioning of muscles and bone health. Phosphorus: This metalloid is omnipresent in our body and helps our bone health, neurological system and energy.
Magnesium: We all know that magnesium fights depression and muscle cramps. It also lowers fatigue.
Zinc: this one is our best friend against cold, flu, also some digestive difficulties.
Vitamin B3: it helps the production of sexual hormones such as oestrogen and testosterone. It also helps in producing insulin and haemoglobin. Finally, it’s connected to the production of beneficial keratin!
Vitamin A: This valuable vitamin is present in the veal liver. It’s preventing diseases and proper metabolism.
From the perspective of minerals, veal and beef are almost equal. But you will need less time to cook and digest veal. Veal contains more potassium, magnesium, copper, phosphorus than beef. When talking about vitamins it should be considered that veal is quite high in vitamins. It contains about two times more vitamin B3 and B5 than beef
Staying within Keto Mediterranean philosophy
This Keto cream soup is ideal for people just switching from an unhealthy modern diet to the healthiest Keto or Low-Carb approach! We believe that KMD, the way we are promoting it, could be the only diet that requires no supplements!
It nourishes body and soul as we like to say. When something tastes good, provides great energy and ease of digestion, it’s not just food, it becomes art of living. This is why this Keto cream soup will get even tastier and creamier with sheep or goat butter, egg yolks and Mediterranean herbs…
Let’s get to work…
Keto cream soup with meat and veggiesCourse: Starter, SoupCuisine: Keto MediterraneanDifficulty: Medium
800g (28,2 oz) veal cubed (alternatively use lamb)
4 cloves garlic
20g (0,7 oz) goat or sheep butter (you can use ghee)
1 medium zucchini
600 ml (20 fl oz) water
4 large yolks
1 tsp smoked red paprika
1 tsp sea salt
1/2 tsp red, black and white pepper, freshly ground
1 tsp red paprika flakes
- Sauté chopped garlic on goat or sheep butter in a deep frying pan. Add finely cubed veal (or another type of meat) and stir with a wooden spoon. Cook at medium temperature until all meat turns brown. Now cover with a lid and let the meat release its own juice.
- Occasionally stir and add a little water. The meat should be cooked in 20 minutes.
- Now add chopped zucchini and all the spices except paprika flakes. Add remaining water and cook for 10 more minutes. Let it cool down a bit.
- Transfer all into a blender and add 4 yolks while the mixture is still hot. Blend until you get a creamy consistency. If your soup is too thick, add a cup of hot but not boiling water.
- Sprinkle with paprika flakes or freshly chopped mediterranean herbs before serving.
- You can freeze portions and use them later but make sure you reheat the soup in a saucepan or a pot, don’t use the microwave oven because all your nutrients will be destroyed.