Beef keto soup with walnuts

Keto 527 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0
Beef keto soup with walnuts
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 55
  • Calories: -
  • Difficulty: Easy
Print

Soup with beef and dense filler, which tastes like cereal, can be prepared with the addition of nuts. The combination of ingredients in this recipe is tailored to the needs of the keto diet, and the soup is filling and healthy. The main thing is to add the quick-cooking ingredients at the end so that the soup does not turn into porridge. Vegetables and nuts do not need to be cooked until fully cooked. In this case, they "reach" in the hot broth, remaining crispy. The chopped walnuts in the soup become soft and resemble grain texture.

Ingredients

Directions

  1. Hotplate preparation: Season the beef with salt and pepper.
  2. Preheat a deep skillet or non-stick pan, add oil for frying.
  3. Sear the beef on all sides.
  4. Add tomatoes, onions, celery, garlic, and beef stock.
  5. Cover and simmer over medium-low heat for 1 to 2 hours, or until beef is tender and easily pierced with a fork.
  6. Remove the beef bones, if necessary, cut the meat into small cubes.
  7. Return the meat to the pot, add walnuts, cauliflower rice, fresh thyme and xanthan gum (optional).
  8. Simmer over low heat, covered, for about 30 minutes, until the nuts are tender.
  9. Add vinegar, parsley, salt and pepper to taste.
  10. Multicooker: Season the beef with salt and pepper.
  11. Heat the cooking oil in a slow cooker and brown the meat on all sides.
  12. Add tomatoes, onions, celery, garlic, and beef stock.
  13. Close the multicooker and cook the meat on high pressure for about 30 minutes.
  14. Relieve pressure and open cover. Separate the meat from the bones (if necessary), cut the meat into small cubes.
  15. Return the meat to the slow cooker and add the walnuts, cauliflower rice, fresh thyme, and xanthan gum (optional).
  16. Close the multicooker and cook on low pressure for 15 minutes.
  17. Relieve pressure, remove lid, add vinegar and parsley, season with extra salt and pepper if necessary.
  18. Serve the soup hot. For decoration, you can use fresh herbs to taste.

Beef keto soup with walnuts



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 55
  • Calories: -
  • Difficulty: Easy

Soup with beef and dense filler, which tastes like cereal, can be prepared with the addition of nuts. The combination of ingredients in this recipe is tailored to the needs of the keto diet, and the soup is filling and healthy. The main thing is to add the quick-cooking ingredients at the end so that the soup does not turn into porridge. Vegetables and nuts do not need to be cooked until fully cooked. In this case, they "reach" in the hot broth, remaining crispy. The chopped walnuts in the soup become soft and resemble grain texture.

Ingredients

Directions

  1. Hotplate preparation: Season the beef with salt and pepper.
  2. Preheat a deep skillet or non-stick pan, add oil for frying.
  3. Sear the beef on all sides.
  4. Add tomatoes, onions, celery, garlic, and beef stock.
  5. Cover and simmer over medium-low heat for 1 to 2 hours, or until beef is tender and easily pierced with a fork.
  6. Remove the beef bones, if necessary, cut the meat into small cubes.
  7. Return the meat to the pot, add walnuts, cauliflower rice, fresh thyme and xanthan gum (optional).
  8. Simmer over low heat, covered, for about 30 minutes, until the nuts are tender.
  9. Add vinegar, parsley, salt and pepper to taste.
  10. Multicooker: Season the beef with salt and pepper.
  11. Heat the cooking oil in a slow cooker and brown the meat on all sides.
  12. Add tomatoes, onions, celery, garlic, and beef stock.
  13. Close the multicooker and cook the meat on high pressure for about 30 minutes.
  14. Relieve pressure and open cover. Separate the meat from the bones (if necessary), cut the meat into small cubes.
  15. Return the meat to the slow cooker and add the walnuts, cauliflower rice, fresh thyme, and xanthan gum (optional).
  16. Close the multicooker and cook on low pressure for 15 minutes.
  17. Relieve pressure, remove lid, add vinegar and parsley, season with extra salt and pepper if necessary.
  18. Serve the soup hot. For decoration, you can use fresh herbs to taste.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.