Magical Keto cream

Magical Keto cream soup with the sunset colour

Magical keto cream soup? Does it sound overly romantic? Well, I apologise, but no other name can describe this creation. When the last days of winter show their teeth, and in many parts of our globe they do, we need to get creative. Nothing can keep you warm like amplified sunrays through the window and a bowl of nourishing soup. When the person who invented soup made the first pot, I am sure it was to practice magic! How can we describe the feeling of comfort when a steamy and favourable soup warms our soul?

But why do I call it magical keto cream soup? Because the flavour and texture match the abundance of nutrients! Also, because this is a complete meal and you can easily have just a bowl or two of this soup and forget all your daily worries. Finally, I am giving you this recipe because the people who tried my invention kept praising it for more than one day. Naturally, I love to share magic when it happens as a result of experimenting in the kitchen. 😉

Magic Keto cream soup ingredients

Any soup magician knows that the basis of a good soup is the stock. Now, will you be using beef stock, lamb stock, bone broth or fish broth? As a Ketonian, you know that vegetable stock doesn’t offer as many nourishing minerals and vitamins as the one made with meat, fish or seafood. And for this specific magical soup, I went for 2 different stocks that were available to me at that moment. Scampi shrimp stock and lamb stock. What a combo! The flavour is so different from anything you tried before. To make it thick, I went for boiled eggs and just a little bit of Keto friendly thickening magic (gelatine). Will you believe me, you don’t even notice liver or the final touch with sea buckthorn was unbelievably empowering. Now, don’t worry if you don’t have sea buckthorn handy… We covered you with the alternatives in the recipe notes!

Making nutritious ingredients more palatable

This magical keto cream soup is the solution for people and children who struggle with consuming seafood or liver. And the best part is that you can exclude any of the ingredients that are not available to you! You can play with the ones you currently have. Furthermore, you can become a keto magician, and why not, a witch or a witcher. 😉

This means that you’ll come up with your ideas and create something empowering in your lab. When I say lab, of course, I mean kitchen. My goal is to inspire and give ideas! You can reheat it and eat it the next day. Furthermore, You can also reduce it and use it as a wonderful sauce for meat or fish. You can go further and mix in some gelatine. This way you could make terrine! How about that? So, let’s see how I invented the magical Keto cream soup and how I achieved this awesome colour!

Magical Keto cream soup

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Recipe by Roberta Kapsalis
Course: SoupCuisine: Keto MediterraneanDifficulty: medium


Prep time


Cooking time






  • 500 ml (17 fl oz) bone broth or lamb stock

  • 500 ml (17 fl oz) shrimp stock (or fish stock)

  • 1 large leek (only the white part)

  • 5 cloves garlic

  • 2 tbsp butter (I used goat butter)

  • 1 tbsp grass-fed beef gelatin

  • 400g (14 oz) lamb or veal liver (you can also use heart)

  • 6 boiled eggs

  • 1 tsp onion powder

  • 1 tbsp smoked paprika powder (important for the colour)

  • 1 tsp turmeric

  • 1 pinch Ceylon cinnamon

  • 1 tsp sea salt

  • 3 tbsp freshly chopped celery stalks

  • 3 tbsp dried sea buckthorn (see notes for alternatives)

  • 1 tsp freshly ground red peppercorn

  • Freshly chopped Mediterranean herbs of your choice for serving


  • Finely chop leeks and garlic and sauĂ© them in butter. Add chopped liver or heart and stir. When the liver changes the colour from all sides add the stock (start with the meat or bone broth). Add sea salt and stir. Cover the pot and let it cook at a low temperature for 10-12 minutes.
  • Now mix the fish or shrimp stock with grass-fed beef gelatine. Slowly add it to the pot where you cooked liver. Add all the spices and stir with a wooden spoon. Remove from heat and let it cool down a bit.
  • Peel the boiled eggs and place them in a blender. Add the cooked liver and liquids where it was cooked.
  • Finely chop celery stalks and add them into the blender too. In the end, add dried sea buckthorn. (see notes for alternatives). If your blender is smaller, do it gradually. Blend till you get a silky consistency of a creamy soup.
  • Return the blended mixture into a pot and reheat it. When it boils, remove it from the heat. Before serving sprinkle fresh herbs and ground pink peppercorn on top.


  • Sea buckthorn is our favourite magic ingredient. It’s widely available online. If you don’t have it, you can use dried and crushed rosehips or just a little bit of dried unsweetened berries such as cranberries or raspberries. The berries are giving a tart note to the soup, so if you don’t have any, use some lemon juice or apple cider vinegar. Also, you can use a tablespoon of concentrated tomato pure (unsweetened).
  • Instead of leek, you can use a small onion or a few fresh onions. Make sure you use only the white part so that the colour gets bright orange.
  • Some of the fresh herbs you can use for serving are parsley, celery leaves, basil, thyme, sage, rosemary, cilantro, peppermint, chives, dill…
  • The nutritional label was calculated with beef heart. This is why the protein is so high. But remember, you need more protein for optimal health. We don’t recommend a ketogenic diet with high fat, and moderate protein.

Did you make this recipe?

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