For those of us living in a region where the seasons change dramatically (e.g., Northeast Ohio), we are approaching a wonderful time of year: Soup Season! It is a time when your wardrobe changes from shorts and T-Shirts to jeans and sweaters (well, except for our silly Editor who shovels snow in shorts but that is a topic for another blog post). Anyway, the heat and humidity stops ripping the front of your face off and the cool, crisp, evening air is perfect for gathering with friends around a bonfire while grilled hamburgers and hot dogs are replaced by roasted marshmallows and S’Mores. Yum! Oh dear! I am way off-topic again. Where was I? Oh yes, soup season!
In this post, I want to share my new favorite soup recipe. It was an experiment “gone right” and I thought the timing of the season change would make this a perfect subject for a blog post. I hope you enjoy this as much as I am!
Ingredients
- 2 tablespoons, butter
- 1 onion, chopped
- 4 garlic cloves, minced
- 9 ounces of frozen spinach, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups chicken broth
(I use the Imagine brand “vegetable no-chicken broth”) - 8 ounces of cream cheese
- 1 can of coconut cream (the cream only)
- 8 ounces of sliced zucchini
- 1 cup of Parmesan cheese
- 1 package of pre-cooked sausage, sliced
(I use Pederson’s Natural Farms Kielbasa)
Directions
- In a large pot, melt the butter over medium-high heat
- Add the onion and sauté for 5 minutes
- Add the garlic and sauté for 1 minute
- Stir in the frozen spinach and the sliced zucchini and cook for 7 minutes, or until the spinach and zucchini are warmed through
- Sprinkle with salt and pepper
- Pour in the chicken broth and heat for 10 minutes
- Turn the heat down to low
- Add the coconut cream and cream cheese; let it melt slowly (You want it to be at low heat to prevent curdling)
- Add in the sliced sausage
- Stir in the parmesan cheese
- Heat thoroughly
Sprinkle with parmesan cheese shavings and serve!
Pro-tip: Serve this with a batch of 90-second Keto Bread
