Fall’s almost here? That means it’s time for soup.
I’m seeing fall colors on our trees. The turning of the leaves signals the start of soup season for me.
I love making my own stews, soups and stocks. Mixing and matching my own ingredients…creating great flavors…how could you not love that?
The real beauty of home-made soups? Soup is hard to screw up. It’s very forgiving.
So what’s on tap for the weekend? Roasted Red Pepper Soup. Yum.
Today, I’m working on converting my soup recipes from high to low carb. Most are easy to alter. Just replacing one veggie with another.
For other recipes, I’m looking for ways to replace flour and cornstarch as thickeners. Slimy, bad tasting low carb thickeners are plentiful. It looks like pureed vegetables and heavy cream will be my thickening staples.
But I might experiment with two options I’ve come across on the Paleo Diet forums – vegetable gum, and nut butters and meals.
- Vegetable Gum – Gums like xanthan and guar suck out moisture and leave a gel. A little goes a long way. Too much gum and soups and sauces become gooey rather than creamy.
- Nut Meal and Nut Butters – My friends following the Paleo Diet swear by their nuts. Nut meal doesn’t clump like flour (bonus). However, both the meal and butters increase my carb count. So I’ll need to use caution.
I’m not sure if I’ll play with these two options just yet. Pureed veggies just seems fresher (they are!) and easier to control the carb count.