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| A tasty soup that is simple to make! |
14 ounces can Palmini noodles**
almond milk
1 pound beef steak chuck roast, stew meat or other
1/2 teaspoon black pepper
1/2 teaspoon pink Himalayan or sea salt
1/2 teaspoon ground coriander
1 tablespoon avocado or coconut oil
1 medium yellow onion, chopped
2 large cloves of garlic, chopped
1 two inch piece of ginger root
5 cups beef broth
1/2 teaspoon black pepper
1/2 teaspoon pink Himalayan or sea salt
1/2 teaspoon ground coriander
1 tablespoon avocado or coconut oil
1 medium yellow onion, chopped
2 large cloves of garlic, chopped
1 two inch piece of ginger root
5 cups beef broth
8 ounce can sliced bamboo shoots
1 small (or 1/2 large) cinnamon stick
1 star anise
1 teaspoon Worcestershire sauce
1 tablespoon dried chives or 4 green onions, chopped
1 tablespoon dried cilantro or 1/4 cup fresh cilantro leaves
1/8 teaspoon dried red pepper flakes
8 ounces sliced mushrooms
Method:
Drain the Palmini noodles and rinse with water. Place in a container and cover with almond milk. Soak for 30 minutes.
1 small (or 1/2 large) cinnamon stick
1 star anise
1 teaspoon Worcestershire sauce
1 tablespoon dried chives or 4 green onions, chopped
1 tablespoon dried cilantro or 1/4 cup fresh cilantro leaves
1/8 teaspoon dried red pepper flakes
8 ounces sliced mushrooms
Drain the Palmini noodles and rinse with water. Place in a container and cover with almond milk. Soak for 30 minutes.
Cut the beef into bite sized pieces. Place in a bowl and sprinkle the pepper, salt and coriander over the meat and stir to coat. Set aside. Add the oil to a Dutch oven, or soup pot. Over medium-high heat, brown the beef on all sides. Remove the browned beef and set aside. Add the onion, garlic and ginger to the pan and sauté, over a medium heat for 2 to 3 minutes, being careful not to burn.
Return the beef to the pot and add the broth.
Drain the liquid from the bamboo shoots and Palmini noodles. Set aside.
Add the cinnamon, anise, Worcestershire, chives and cilantro to the soup pot.
Chop the bamboo shoots and Palmini to desired size. Add with the mushrooms to the soup.
Continue to simmer for 30 minutes or longer. (Lower the heat to prevent bubbling over.)
Remove and discard the cinnamon stick, star anise and ginger root. Makes 10 cups. (Five 2 cup servings.)
**Keto Friendly Hearts of Palm "noodles"
(I found these at a Walmart Neighborhood Market.)**
Nutritional Info per 2 cup serving, approximately:
260 calories ~ 10 grams fat ~ 5.8 grams net carbs ~ 35.5 grams protein
Nutritional info per 1 cup serving, approximately:
130 calories ~ 5 grams fat ~ 2.9 grams net carbs ~ 17.75 grams protein
Note: On a chilly evening I decided to make soup with items I had available in my fridge and pantry. So glad I made notes!
Drain the liquid from the bamboo shoots and Palmini noodles. Set aside.
Add the cinnamon, anise, Worcestershire, chives and cilantro to the soup pot.
Chop the bamboo shoots and Palmini to desired size. Add with the mushrooms to the soup.
Continue to simmer for 30 minutes or longer. (Lower the heat to prevent bubbling over.)
Remove and discard the cinnamon stick, star anise and ginger root. Makes 10 cups. (Five 2 cup servings.)
**Keto Friendly Hearts of Palm "noodles"
(I found these at a Walmart Neighborhood Market.)**
Nutritional Info per 2 cup serving, approximately:
260 calories ~ 10 grams fat ~ 5.8 grams net carbs ~ 35.5 grams protein
Nutritional info per 1 cup serving, approximately:
130 calories ~ 5 grams fat ~ 2.9 grams net carbs ~ 17.75 grams protein
Note: On a chilly evening I decided to make soup with items I had available in my fridge and pantry. So glad I made notes!
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