Uh, let's see, Soup
Low-carb spring soup some Veggies stay firm some disappear becoming a thickening agent for the soup. The one that disappeared is the rutabaga. That is why I chose the canned rutabaga.
- 1-1/2 cup sliced celery
- 1 large onion chopped
- 1 cup okra
- 1 cup sliced Carrots
- 6 purple pearl onions
- 1 large onion
- 15 ounces canned rutabaga
- 8 cups green savoury cabbage
- 1/2 cup sliced radishes
- 1/3 cup sunflower seeds roasted and salted
- 1 pound ground sirloin
- 1/3 pound smoked bacon
- 1 quart chicken broth
- 15 ounces coconut milk
- 15 ounces tomato sauce
- 1-1/2 teaspoon red wine vinegar
- 1/4 cup ground paprika
- 1/2 teaspoon thyme
- 1-1/2 teaspoon kosher salt
- 1 teaspoon rosemary
- 1/3 cup parsley flakes
- 6 clove garlic cloves
- 1 tablespoons mustard powder
- To taste shredded Parmesan cheese
- To taste chunked Longhorn Amish cheddar cheese
Slice the carrot, celery and okra.
Slice the onion, garlic, and pearl onions.
Slice the radish. Add the spices to the ground sirloin and brown. Add the vegetables and nuts. But not the cabbage yet.
Mix well. Add the stock. Let it get hot just starting to simmer about 12 minutes covered.
Add the cabbage and bring to a boil for 8 minutes. Then the cabbage will shrink or wilt. Add the tomato sauce and coconut milk.
Slice the bacon into tiny pieces. Add to the soup. Stir and cover. Let simmer for 8 minutes then stir from the bottom. Turn on low cover and simmer for 30 minutes. Add the red wine vinegar stir in well.
Serve with some cheese. I hope you enjoy!!!
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