Anonymous wrote:It sounds weird, but cauliflower soup is actually really tasty and really hearty -- almost like potato soup without the carbs:

Brown a diced onion with some chopped garlic.

Add a chopped-up head of cauliflower.

Add chicken/veg broth.

Bring to a boil and simmer until cauliflower is tender (approx. 20-30 mins).

Blend until smooth.

Add seasonings to taste (salt, pepper, lemon juice).

My DD would LOVE THIS. Thanks!

Roasted tomato/red pepper soup poster, again:
This is easier than it sounds. I have used this recipe (also in the original Moosewood cookbook) for probably 20 years. It's still great:
http://www.molliekatzen.com/recipes/recipe.php?recipe=curried_squash_soup

It sounds weird, but cauliflower soup is actually really tasty and really hearty -- almost like potato soup without the carbs:

Brown a diced onion with some chopped garlic.

Add a chopped-up head of cauliflower.

Add chicken/veg broth.

Bring to a boil and simmer until cauliflower is tender (approx. 20-30 mins).

Blend until smooth.

Add seasonings to taste (salt, pepper, lemon juice).

Thanks OP for posting this! These all sound great.

It isn't hearty, but it' surprisingly filling: heat up broth, add diced (canned if you're in a hurry) tomatoes, some white beans, a dab of butter, stir in a cup or two of chopped baby spinach, grate in Parmesan. Whole thing takes ten minutes.

Also, I make the super simple tomato sauce and purée it: one can peeled plum tomatoes (San Marzano), five T butter, half onion, peeled (not diced or chopped), salt to taste. Simmer 45 minutes. Discard onion. Add oregano or basil, add Parmesan, or red pepper flakes. Puree it - I loooove it.

Any sort of potage will fit the bill. I like to round out my vegetables with a little cream and white wine.

Sorry I don't have recipes, but I would think fish or clam chowder would be low carb. Leave out the potatoes. If that leaves it thin, you could substitute carrots or (to be a little unusual) peas.

Yum! Love the tomato and the chicken/ginger soup idea. I already made the chicken tortilla soup earlier in the week... More ideas please! Stews would work also if ppl have stew recipes.

Thank you! I have gestational diabetes so I am desperate for ideas for yummy low carb food.

1. Chicken Tortilla soup, minus the tortilla.
I cook the chicken breasts in the crock pot all day, with a can of diced tomatoes with green chiles, or a jar of salsa.
Then i shred the chicken with a fork. Saute some onion/garlic/peppers/carrots (maybe celery) with olive oil until soft.
Add chicken broth, then the chicken, a can of black beans, more tomatoes, jalapenos (if you like spicy), and 1/2 bag of frozen corn. Oh, and a bay leaf. Season with some cumin, chili powder, salt if needed. I make it up as I go.

Top it with any or all of the following: guac, more salsa, sour cream, shredded cheddar, tortilla chips.

2. Split pea soup with ham in the crock pot.

3. Coconut/ginger/chicken soup. The Thai kind (tom ka gai--sp?). Delish and low carb. I made a version of this last night. Used chicken cooked in crock pot with some tomatoes. Sauteed some sliced red peppers, onion, garlic and minced ginger with some olive oil. Next I added coconut milk, and chicken broth. Threw in chicken, shredded up. Added lime juice and cilantro, as well as extra veggies I had--corn, carrots. I didn't have thai curry paste or lemongrass. But cayenne pepper/ginger/lime juice made it seem somewhat authentic. It was delish. Used full fat coconut milk. I didn't do LC, so i had some rice with it.

4. Chili.

I make all of these pretty regularly. they don't last long at all even though I make huge batches.

Anonymous wrote:

Anonymous wrote:I make roasted tomato and red pepper soup that is really popular. Take a baking sheet, cover in foil, put a thin layer of olive oil on sheet. Fill sheet with halved tomatoes and quartered red peppers (take off stems, ribs, and seeds), plus peeled garlic cloves and a small onion. Roast until tomatoes are soft and deflated and red peppers are roasted soft. Put the veggies in a blender or food processor. Add basil, oregano to taste. Puree until chunky. Pour into bowls and serve. If it is thicker than you want, you can thin the soup in the blender with a little chicken or vegetable stock. Yum No carbs other than the natural carbs in the tomatoes.

OMG that does sound delish! LC poster here. How many peppers/tomatoes do you use?

I usually use as many as I can fit only the baking sheet. Last time I think I used 8 medium tomatoes and 3 large red peppers, plus one large head of garlic and a small onion. I didn't have fresh basil and oregano, so I used dried. It's really very easy. The hardest part is usually cleaning the blender. FYI, if you have a choice, use a large jarred blender over a food processor. I found that the food processor was messier and leaked a little bit between the container and the lid when the soup moved up the sides. The blender was a lot neater and kept the soup inside with less spilling.

Anonymous wrote:I make roasted tomato and red pepper soup that is really popular. Take a baking sheet, cover in foil, put a thin layer of olive oil on sheet. Fill sheet with halved tomatoes and quartered red peppers (take off stems, ribs, and seeds), plus peeled garlic cloves and a small onion. Roast until tomatoes are soft and deflated and red peppers are roasted soft. Put the veggies in a blender or food processor. Add basil, oregano to taste. Puree until chunky. Pour into bowls and serve. If it is thicker than you want, you can thin the soup in the blender with a little chicken or vegetable stock. Yum No carbs other than the natural carbs in the tomatoes.

OMG that does sound delish! LC poster here. How many peppers/tomatoes do you use?

I make roasted tomato and red pepper soup that is really popular. Take a baking sheet, cover in foil, put a thin layer of olive oil on sheet. Fill sheet with halved tomatoes and quartered red peppers (take off stems, ribs, and seeds), plus peeled garlic cloves and a small onion. Roast until tomatoes are soft and deflated and red peppers are roasted soft. Put the veggies in a blender or food processor. Add basil, oregano to taste. Puree until chunky. Pour into bowls and serve. If it is thicker than you want, you can thin the soup in the blender with a little chicken or vegetable stock. Yum No carbs other than the natural carbs in the tomatoes.

I'm on the LC diet and I love making broccoli and cheese soup.

whole milk shredded sharp cheddar cheese
couple chicken bouillion cubes or chicken broth
cream cheese
frozen broccoli florets or steam bags

I'm browsing pinterest for ideas. Here are some suggestions:

http://www.myrecipes.com/recipe/mexican-tortilla-soup-10000001571541/
I change the recipe slightly when I make it. Adding things like chickpeas, beans, zucchini, and squash (not all at once) to make it more filling. You don't need to have the chips or cheese on there.
I love pureeing the entire soup (except the chicken) so it's smooth and creamy. Before I eat a bowl, I'll cut up chunks of avocado and put that in. Absolutely delicious.
Plus, if you omit the chicken, cheese, and chips, it freezes well.

I can't recommend some of these other soups, but basically stick with lots of veggies and some broth. Meat if you want it.

http://www.skinnytaste.com/2011/12/crock-pot-chicken-enchilada-soup.html
This one might be too carb heavy (nearly 30g) but you can omit some of the ingredients to help with that. I think it's from the black beans.

http://skinnyms.com/slow-cooker-chicken-chili/
9g of carbs!

http://skinnyms.com/fiesta-chicken-soup/
13g of carbs

http://pinterest.com/search/boards/?q=slow+cooker+soup

Hi guys,

Just wondering if you have any tried and true soup recipes that are filling but low on carbs! Please share! Slow cooker soup ideas welcome too.

Thank you in advance.