Cauliflower is the usual low-carb substitute for starchy foods, but celery stands in surprisingly well for potato in soup.
1/2 can coconut milk (~1 cup)
1 carton chicken stock (1 quart)
1 packet gelatin
15 oz canned salmon
1 T lemon juice
1/2 t ginger
1 carrot, sliced into coins
4 stalks celery, sliced
1/2 t basil
1 t curry powder
1/4 t cayenne pepper
salt and pepper to taste
Pour the coconut milk and stock into a sauce pan and bring to a simmer. While that's happening, pour the gelatin onto the liquid, let sit for a minute, then stir in. Add salmon, ginger, carrots, and celery and simmer. Stir in curry, ginger, cayenne pepper and salt and pepper and simmer for 10 minutes. Puree in batches and add lemon juice.
1/2 can coconut milk (~1 cup)
1 carton chicken stock (1 quart)
1 packet gelatin
15 oz canned salmon
1 T lemon juice
1/2 t ginger
1 carrot, sliced into coins
4 stalks celery, sliced
1/2 t basil
1 t curry powder
1/4 t cayenne pepper
salt and pepper to taste
Pour the coconut milk and stock into a sauce pan and bring to a simmer. While that's happening, pour the gelatin onto the liquid, let sit for a minute, then stir in. Add salmon, ginger, carrots, and celery and simmer. Stir in curry, ginger, cayenne pepper and salt and pepper and simmer for 10 minutes. Puree in batches and add lemon juice.
Comments
Celery instead of cauliflower - a nice change.
All the best Jan