| 🕓 Time: |
30 Minutes |
| 🔧 Difficulty: |
easy |
Ingredient
- 750 ml Almond Milk
- 500 g Ground Beff
- 300 g low fat creame cheese
- 250 g low fat grated cheese
- 1 rod leek
- ½ onion
- 1 EL coconut oil
- ⅛ TL pepper
- ⅛ TL chilli flakes
- 1 pinch nutmeg, grounded
- herbs, for seasoning
Instructions
Preparation
-
Finely dice the onion and cut the leek into thin strips.
-
Mix the almond milk and cream cheese to a smooth liquid.
The Soup
Add a tablespoon of coconut oil in a large saucepan and let it melt. Afterwards sauté the 500 grams of minced meat for about 7-8 minutes in the pot, until it is no longer pink.
Add the ½ diced onion and striped leek to the meat and sauté everything for 5 more minutes.
Increase the heat slightly and add the almond milk cream cheese mixture.
Then add the grated cheese and mix everything until it is completely melted.
Season the soup with chilli flakes, pepper, nutmeg and herbs. Afterwards let the soup briefly boil again and then serve.
Nutritional Values (per 100 grams & per Serving)
| Energy: |
kcal |
kcal |
| Protein: |
grams |
grams |
| Fat: |
grams |
grams |
| Net Carbs: |
grams |
grams |
| Natrium: |
grams |
grams |
| Dietary Fiber: |
grams |
grams |
Explanatory Notes
-
Storage
You can store the keto cheese leek soup in a plastic container in the fridge for 3-4 days.
-
You can also freeze this dish.
To do this, fill the soup in an airtight plastic container or in a freezer bag and store it in your freezer for 1-2 months.
