halloween soup
Author: Dereck (Caregiver)
INGREDIENTS:**
g Squash, butternut, raw
g Spring onions, bulbs only, raw
g Knorr Vegetable Stock Pot (HCP added*)
g Turmeric, ground
g Paprika
ml KetoCal 4:1 LQ (Unflavoured)
ml MCT Oil
g Cream, fresh, double, including Jersey cream
Directions:
1 in a pan heat the mct oil over med/low heat
2 add the chopped butternut and spring onion and fry for 10 minutes
3 add the spices and fry for 2 minutes
4 add the ketocal LQ and the stock cube simmer for 15 minutes until the butternut is tender, season to taste with salt and black pepper
5 you can process the soup till smooth with hand blender or liquidizer
6 whip the cream and place on top of the soup before serving
you can cool the soup and freeze until needed
these are great served with the black finger bread sticks
Nutrition Information (for entire recipe):
Carbohydrate:
11.38
Calories: 600
Fat:
57.72
Protein:
7.24
Ratio:
3.1:1
Tags:
KetoCal LQ UnflavoredMCT Ketogenic DietSavoryMain MealSnackWeaning
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
