5 delicious soups

Very Tasty Low Carb soups

1.Cauliflower cheese soup- it’s easy and delicious!

Knob butter
1 onion finely chopped
Cauliflower about 900g in florets
1 clove garlic crushed
1 litre vegetable stock
75g cheddar cheese grated
Salt and pepper
To serve
Whole grain mustard to taste
50g cheddar cheese


Melt the butter and sauté the onion garlic and cauliflower for a minute, then turn the heat down low, put a lid on and let them cook for 5 minutes
Stir every so often to stop them sticking
Add the stock, salt and pepper and simmer without a lid for 15 minutes.
Add the grated cheese and stir till it has melted.
Then blend in a liquidizer or mash up.
Add the mustard and extra cheese just before serving.

2.Chilled avocado soup

2-3 medium sized ripe avocados
1 clove garlic crushed
Juice of a juicy lemon
300ml crème fraiche
570ml veggie stock
Salt and pepper

This needs to be made on the day you intend to eat it.
Very easy
Scoop out the avocado flesh, don’t forget the bit nearest the skin, and add to a liquidizer with garlic lemon juice and half the chicken stock
Blend for 15 seconds then put the mixture in a bowl. Add the crème fraiche and rest of the stock and whisk till smooth.
Cover with Clingfilm and chill till needed.

3.Watercress, leek & cream soup

3 large leeks, chopped roughly
2 bunches watercress
Large knob butter- about 50g
850ml chicken or vegetable stock
150ml double cream or crème fraiche
Salt and pepper


Melt the butter in a saucepan, add the vegetables and stir.

Add some salt and let them sweat in the pan with a lid on for 20 minutes.

Stir from time to time to stop them sticking.

Add the stock and simmer for 15 minutes till tender

Liquidise or sieve the soup to make smooth if wished

Add a dollop of the cream or crème fraiche, & a sprig of watercress when serving.

4. Cream of mushroom soup

300g mushrooms
1 onion
570ml veggie stock
Large knob butter
200g cream cheese or 150ml single or double cream


Melt the butter in a saucepan
Add the chopped mushrooms and sweat with lid on for 15 minutes
Add the stock and cook for another 5-10 minutes
Liquidize and allow cooling
Add the cream cheese and stir till melted.

5. Lamb soup

900g neck of lamb
1-tablespoon olive oil
1 onion
2 sticks celery chopped
2 clove garlic
1 and a half tsp cumin
2 teaspoons paprika
1 bay leaf
1 litre veggie or lamb stock
400g chopped tomatoes
Thick full fat yoghurt to serve

Sauté the lamb pieces in the oil till browned and set aside
Then sauté the vegetables in the spices till softened
Put the meat back in the pan and add the stock. Bring to bubbling point and simmer for 1 hour till tender.
Serve with a large dollop of full fat yoghurt