Mushroom Soup
Author: Nutricia
INGREDIENTS:**
g KetoCal 4:1 LQ (Unflavoured)
g Spring onions, bulbs only, raw
g Mushrooms, white, raw
g Oil, olive
g Garlic puree
g Stock cubes, chicken
g Water, distilled
Directions:
- Place sping onion, mushroom, oil and garlic puree into a pan and sweat for 4 mins.
- Dissolve stock cube in hot water.
- Add stock to vegetables, simmer for 10 mins.
- Add KetoCal LQ to soup and heat for a further min.
- Blend until smooth.
Nutrition Information (for entire recipe):
Carbohydrate:
2.54
Calories: 131
Fat:
11.58
Protein:
3.22
Ratio:
2.01:1
Tags:
Modified Ketogenic Diet (MKD)2:1 ratioKetoCal LQKetoCal 4:1 LQ UnflavoredSnack
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
