Carrie Brown - The KETO Soup Bowl: 50 delicious fat-burning, health-boosting bowls of soup, chowder, hodgepodge, gumbo, stew, and gazpacho

The KETO

50 delicious fat-burning, health-boosting bowls of soup,

chowder, hodgepodge, gumbo, stew, and gazpacho

Text and Photography Copyright 2017 Carrie Brown

No part of this publication may be reproduced, distributed, or transmitted in any form or byany means, including photocopying, recording, or other electronic or mechanical methods,without the prior written permission of the author.

Recipes are provided for private and personal use only.

The text and recipes should not be considered a substitute for professional medical advice. Theauthor shall not be held liable for any adverse effects arising from the use of the information andrecipes contained herein. The reader should consult a qualified medical professional beforestarting any new health or diet program.

I would not be here if not for you. My life would not look anything like it does now if not for your influence. You hold my feet to the fire in a way that no one else has ever been brave enough to do. You challenge me, you tell me when I am being ridiculous, and you tell me who I really am. I am who I am today because of your persistence and love.

No matter that we no longer see each other, you continue to be the most important thing for my mind and soul.

Rekka Jay for cover-creating sorcery, along with perfect proofing, outstanding cheerleading from the sidelines, and so much more Ive lost track youre The Best!

Nancy Crowell for making me use my tripod, for taste-testing more soups in a week than you even thought was legal, for keeping Mr.

McHenry entertained while I shot stuff, and for loving my Cheesy

Biscuits almost as much as life itself.

The Soup Taste Test Crew Nancy Crowell aka The Roomie, Alisen Petersen, Duane Blanchard, Mic Van Putten, Taylor Van Putten,

Jonathan and Angela Bailor. Your endless enthusiasm for my soupy creations served only to raise my game and increase my excitement for all things vegetable even more.

Alisen Peterson Blanchard for showing up with Thai food, movies, girl-time, and a good giggle when my book-writing mojo stalled.

Bala Silvakumar I love how you make me look through your lens!

You if you bought this book, follow my blog, or listen to our shows, you are the reason that I do what I do. Thank you for choosing the path to your health and wellness, and for being a part of my world.

Marc Levine for all that, and a bit more.

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THE START OF A SOUP KITCHEN

For a girl whos more at home in the kitchen than just about anywhere else on earth; a girl regularly decked out in a chocolate and creamed spinach splattered apron; a girl who has been cooking ok, well at least sifting flour and grating cheese since she was 3 years old, I feel a little silly sharing this, but I believe in honesty, so here goes: the thought of making soups from scratch scared me for years. There. I typed it out loud. I realize this is a strange admission in the opening paragraph of a soup book, but it will all make sense in a paragraph or two. At least, thats the plan.

For my first 12 years or so on earth, whenever we ate soup at home it was invariably out of a packet a dry powder mixed up with water and duly heated on the stove top until piping hot. I loved it when we had soup. I especially loved the tomato and chicken soups that we slurped oh if only we had been allowed to slurp! down. The thicker, creamier soup offerings were always welcome in my belly. I didnt care for the clear vegetable soups much, with their thin, pale, golden liquid and rehydrated confetti of vegetable pieces bobbing around on top, although I always ate them. In our house you ate everything that was ever put in front of you. Those were the rules.

Having grown up thinking that soup was produced by mixing a special powder and water together, I suppose it is no great surprise that my young mind could not fathom how it was even possible to create soup from real food. I concluded that soup production from things that used to be alive and kicking had to be a terribly complicated business. I just couldnt imagine how vegetables could be teased into something thick, comforting, or tasty if it didnt involve a magic powder. The 12-year-old Carrie concluded, therefore, that there must be a spot of wizardry required in soup-making, because packet soup is definitely wizardry. And if you were going to make soup without the aid of packet wizardry, it must mean that you were really clever.

I ate stacks of packet soups in those formative years.

At some point in my early teens my mother started to make Cucumber Soup from scratch, thanks to an enormous and ongoing cucumber harvest courtesy of my father and his trusty greenhouse.

It seemed like he lived in that greenhouse at times. Seeds would go in dressed in colorful little packets and copious amounts of salad vegetables would later come marching out. He grew all manner of things, but that man really knew how to raise a fantastic cucumber.

Cucumber Soup was my mothers answer to the deluge of cucumbers threatening to bury her alive in our kitchen. Despite having eaten gallon upon gallon of my mothers pale green concoction over the years, I have no idea how she made it. In my mind it had to be an intrinsically magical method. It was soup, after all. Wizardry must have been involved.

In my early twenties I graduated to canned soup I expect while I was living the time-and-money-starved student life in London when cream-of-anything soups became a staple. There was still no correlation between soup and real food though. Canned soups with their ridiculously

smooth, thick, and gloopy consistencies seemed even more magical than rehydrated powders.

Given the evidence, I continued to believe that soup made from scratch was a mythical creature found only in fancy restaurants with extraordinarily clever chefs doing magic behind the curtain.

All a bit Wizard of Oz if you ask me. It just never occurred to me to try and make any soup myself.

Then, one morning, after I got my first mortgage and moved into my condo (flat) with a kitchen so small you could touch two opposite walls at the same time, I had a very wild hare and made Leek and Potato Soup. I dont know what came over me; or what inspired me. I didnt know what I was doing, either. I just waded right on into Soup Land and winged it. Threw a large handfuls of sauted leeks into some chicken stock with a slab of butter, and then added a big old pile of mashed potatoes. It was