Keto Mushroom Garlic Soup Recipe
They blend well with so many other veggies and are so delightful on their own too. This Keto Mushroom Garlic Soup is sure to become your favorite.
Equipment
- knife
- Wok
- Pan
- Plate
Ingredients
- 120 gm Cauliflower fine chopped
- 100 gm White Mushrooms
- 2 tsp Olive Oil
- 25 gm Onion chopped
- 75 ml Coconut milk
- Half tsp Garlic powder
- Pink Salt to taste
- Black Pepper to taste
Instructions
- Wash the Cauliflower and the Mushrooms, then chop them up.
- In a wok heat the oil and add the onions to it.
- Once the onions turn dark pink, add the mushrooms to the wok.
- Add salt, pepper and sauté the mushrooms on high heat. Once they look nice and golden switch off the heat.
- Add the cauliflower and the coconut milk and garlic powder to another pan.
- Cover the pan and boil the cauliflower on medium heat. Add some salt and pepper.
- Once the cauliflower is soft, let it cool down.
- Now mix the cauliflower with the mushrooms. Blend them together.
- Keep the consistency, according to your taste. Serve hot.
Notes
More nutrition information about Keto Mushroom Garlic Soup
- Fat – 9.1 g
- Proteins – 3.3 g
- Net Carbs – 4.3 g