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Egg soup – easy and quick keto suggestions

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It may sound strange, but the recipe for egg soup is a favorite of many chefs. It is as easy as scrambled eggs and anyone can prepare it.

In addition, it fits perfectly in the keto regime and will not disrupt ketosis – one serving contains 2 to 4 g of carbohydrates. They also depend on what you decide to enrich the recipe with, of course.

Let’s see two options for its preparation.

Ordinary egg soup

Preparation time: 20 minutes

Servings: 3

Nutritional composition per serving: 2.1 g net carbohydrates, 0.4 g fiber, 8.3 g protein, 10.8 g fat

Necessary products:

  • 2 tablespoons extra virgin olive oil
  • ½ tsp sesame seeds
  • 1 tbsp garlic powder
  • 1 tsp ginger powder
  • 600 ml of chicken or vegetable broth
  • 3 eggs
  • Salt and pepper to taste
  • 2 green onions

Execution of the recipe:

  1. Heat olive oil in a saucepan and place the sesame seeds, garlic and ginger in it, stirring for about a minute to release the aromas.
  2. Pour the broth, stir and cover with a lid, leaving to boil.
  3. Meanwhile, beat the eggs in a bowl with a pinch of salt and pepper.
  4. When the broth boils, slowly pour the beaten eggs into it, stirring constantly. The broken eggs will be cooked and made into threads.
  5. Chop the green onion, add it to the soup and simmer for about 5 minutes.
  6. Serve your egg soup hot!

Egg soup with mushrooms

Preparation time: 20 minutes

Servings: 4

Nutritional composition per serving: 4 g carbohydrates, 1 g fiber, 112 calories, 6 g fat, 10 g protein

Necessary products:

  • 800 ml of chicken or vegetable broth
  • 4 tsp extra virgin olive oil
  • 8 mushrooms mushrooms
  • 2 bunches of green onions
  • 1 tsp ginger powder
  • 1 tsp black pepper
  • 4 eggs
  • Salt to taste

Execution of the recipe:

  1. Cut the mushrooms into slices. In a saucepan, heat the olive oil, add the finely chopped green onions, mushrooms, ginger and pepper. Saute until the mushroom juices are reduced.
  2. Add the broth and when it boils, simmer for about 1-2 minutes.
  3. In a bowl, beat the eggs and slowly pour them over the broth, stirring constantly.
  4. Season with salt and more pepper if necessary.

Optionally, add 1 tablespoon of ghee oil to the end for a richer and denser taste. Instead of mushrooms, try the recipe with shiitake mushrooms or kladnitsa – you will fall in love with the taste. And the useful properties of the soup will increase many times over.

Italian egg soup

In Italy, this soup is known as stracatella. What is specific about it is that the eggs are beaten, and Parmesan is added to them, after which the mixture is poured into the broth with stirring.

Preparation time: 20 minutes

Servings: 3

Nutritional composition per serving: 4 g of carbohydrates

Necessary products:

  • 3 eggs
  • 600 ml chicken broth
  • 1 tbsp garlic powder
  • juice and peel of half a lemon
  • 200 g fresh spinach
  • 50 g parmesan
  • salt and pepper to taste

Execution of the recipe:

  1. Put the broth, lemon juice and zest, garlic powder in a saucepan and bring to the boil. Cut the spinach and put it in the broth, stir.
  2. Beat the eggs together with the parmesan, salt and pepper.
  3. When the broth boils, pour the egg mixture slowly, stirring constantly. When you add the whole mixture, reduce the temperature and simmer for another 2-3 minutes.
  4. Serve the soup hot, sprinkle with Parmesan if desired.

More ingredients with which you can enrich the taste of your egg soup:

  • Turmeric
  • Chili pepper
  • Lemon peel
  • Coriander or parsley (for garnish)
  • Soy sauce
  • Ham
  • Crispy bacon (sprinkled on each serving of soup)

You can also add coconut milk to the broth for a more exotic curry-like taste.

Serve the keto egg soup with:

  • Baked cheese
  • Keto salad with cauliflower
  • Dutch meatballs Bitterbalen
  • Grilled vegetables with aromatic herbs
  • Low carb salad

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