Curry Cauliflower and Leek Soup

Preparation time 20 mins

Cooking time 30 mins

Serves 4

Category Soup

Posted by M Grobler

Photo by KitchenStories

Ingredients

1 med head Cauliflower

4 Leeks

To cover Stock

To taste Salt & Pepper

1 tsp Mild Curry Powder

1 tub Sour Cream

Method

1. Chop up the leeks and cut the cauliflower into florets.
2. Sauté the leeks in butter or coconut oil.
3. Add in the cauliflower florets and the stock, making sure everything is covered. Add a good grind of salt and black pepper and simmer for 30 minutes.
4. Add the curry powder and blitz until smooth.
5. Add the sour cream and blitz a little more, then simmer for a few more minutes until warmed through and enjoy!

THAI CHICKEN LETTUCE CUPS - ditch the carbs

THAI CHICKEN LETTUCE CUPS

 

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PREP TIME

15 mins

COOK TIME

10 mins

TOTAL TIME

25 mins

 

Author: Libby

Recipe type: Dinners

Cuisine: Low Carb, Wheat Free, Gluten Free, Paleo

Serves: 5

INGREDIENTS

500g chicken mince1 tbs coconut oil1 red onion1 tbs chopped ginger2 cloves garlic+/- chilli flakes to taste200 ml coconut cream1 red capsicum1 yellow capsicum100g mushrooms sliced200g sliced green beans50g desiccated coconut2 carrots finely slicedlemon juicelettuce leaves to serve

INSTRUCTIONS

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Heat the coconut oil in a saucepan and fry the red onion, garlic, ginger and chilli flakes until cooked but not browned.Add the chicken mince, stirring to break it up as it cooks.Once the chicken mince is thoroughly cooked, add the prepared vegetables and coconut cream.Simmer for 5 minutes then add the desiccated coconut to thicken the sauce.Add a small squeeze of lemon to the mix.Serve the Thai chicken in a large dish on the table, with a plate of large lettuce leaves (cups) and lots of extra raw vegetables.To asemble, place a spoon of the thai chicken mixture on the lettuce cup, add more vegetables, roll up the best you can. Go back for more.

LOW CARB BEEF STROGANOFF - ditch the carbs

LOW CARB BEEF STROGANOFF

 

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PREP TIME

15 mins

COOK TIME

6 hours

TOTAL TIME

6 hours 15 mins

 

Author: Libby

Recipe type: Dinners

Cuisine: Low Carb, LCHF, Wheat Free, Gluten Free, Primal

Serves: 6

INGREDIENTS

1 brown onion sliced and quartered2 cloves garlic crushed2 slices streaky bacon diced500g / 1.1 lb beef stewing steak cubed1 tsp smoked paprika¼ cup tomato paste250ml (1 cup) beef stock250g / 9 oz mushrooms quartered

INSTRUCTIONS

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Place all the ingredients in the slow cooker.Mix.Set on LOW for 6-8 hours or HIGH 4-6 hours.Serve with sour cream/cream cheese.

Cauliflower and broccoli soup

Preparation time 10 mins

Cooking time 20 mins

Serves 4

Category Soup

Posted by Kate Laas

Photo by Bits&Bread

Ingredients

1 med head Cauliflower

1 med head Broccoli

To cook in Vegetable Stock

To taste Himalayan Salt

To taste Ground Pepper

1 dollop Fresh Cream

To serve Grated Parmesan

Method

1. This recipe allows you to create your own taste by allowing you to decide how much of the ingredients you wish to add.
2. Cut the Cauliflower and Broccoli into florets.
3. Bring a pot of water to the boil and add vegetable stock to taste. Please all the florets into the boiling water and boil them until they are soft.
4. When the florets are soft, blend them with a hand blender until smooth.
5. When smooth, add the Himalayan salt, ground pepper and cream and mix well with a spoon.
6. Serve warm, with the parmesan cheese sprinkled over the top.

Jalapeno Bacon Cheddar Soup

Preparation time 10 mins

Cooking time 40 mins

Serves 5

Category Soup

Posted by Sam Goncalves

Originally by Ruled

Photo by Ruled

Ingredients

8 slices Bacon

4 medium Jalapeno Peppers, diced

4 Tbsp Butter

3 cups Chicken Broth

1 tsp Dried Thyme

1 tsp Garlic Powder

1 tsp Onion Powder

1/2 tsp Celery Seeds

1/2 tsp Cumin

3/4 cup Double Cream

230g Cheddar Cheese, grated

To taste Salt and Pepper

Method

1. Slice the bacon into 2,5cm slices and cook until crisp. Remove the bacon from the pan while reserving the fat.
2. Dice the jalapenos (remove the seeds if you do not like the heat), and sauté in the bacon fat. Remove from the pan while reserving the fat.
3. In a pot, add the bacon fat, broth, butter and spices. Bring to a boil and reduce heat to simmer for 15 minutes.
4. Using a stick blender, emulsify the broth to incorporate the fats into it. Once done, add the cream and grated cheese.
5. Stir together and season to taste. Add the jalapeno and bacon into the pot and let it simmer for 5 minutes before serving.

Beef Curry - Chantal McCarthy

500g Beef Goulash
1 onion (chopped)
Garlic/Dhanya paste
Tomato puree
2 Tbs Rogan Josh (Spice Mecca)
2 Star Anise
4 Cardamom Pods
4 cloves
1 Tbs Garam Masala
1 Tbs Leaf Masala
1 Tbs Fennel

Marinate meat in curry spices for at least an hour in the fridge.

I used my pressure cooker.

Brown onions in some olive and with the Cardamom, Star Anise,  Cloves and Cinnamon and let them infuse and braise together - adding a little water. Add garlic and tomato puree and let that simmer for about 10 mins. Add Beef to pot and simmer for 5 mins. Add some more water and stir.

Pressure on medium to high heat and then turn down while it cooks - 30 mins. Serve with cauli rice/mash or veggies of choice.

Cream of Asparagus Soup

Preparation time 10 mins

Cooking time 25 mins

Serves 6

Category Soup

Posted by Sam Goncalves

Originally by SkinnyTaste

Photo by SoapBox

1 kg Asparagus

1 Tbsp Butter

1 medium Onion, chopped

6 cups Chicken Broth

2 Tbsp Sour Cream

To taste Salt & Pepper

Method

1. In a large pot, melt better on low heat. Add onion and sauté on low for about 2-3 minutes.
2. Snap the tough ends off the asparagus and discard. Chop the asparagus into 5cm pieces. Add to the pot with the onions. Add chicken broth, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat, add sour cream and using your hand held blender, puree until smooth.