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Cook Macwan's Low Carb Soups

As the days are getting colder and we have all punished our digestive systems over the festive season. I think soups are a great way to detox and comfort our bodies at this time of year. I love soup it’s such a portable dish you can carry it in a Thermos to work and they are filling.  Also by adding bread, a bowl of rice or a in my case a gluten free savoury cheese scone, they can turn in to meal on their own.


I love this soup it’s so quick and easy to make and you can use what every mushrooms are your favourite. You can add cream as much as you dare or none!! This soup is low carb.

Serves 4

600gm of mushrooms (chestnut or white mushrooms)
A splash of olive oil
50gm butter
1 litre of vegetable or chicken stock
Double cream to taste


• Chop mushrooms in half.
• Heat oil and butter in a pan and add mushrooms cover the pan and leave to cook for 15 minutes on a low heat.
• Add stock stir well and bring to boil and simmer for 10 minutes.
• Puree with a hand held blender or a food processor.
• Add salt and pepper to taste.
• Add as much double cream as you want to the soup and mix through.
• Allow to simmer gently for a few minutes.
• Serve


​On a cold winters day this is a real warmer and low carb.  My cheat for this one is I buy precooked crispy bacon from the supermarket. It’s one of my store cupboard essentials. This soup freezes well and you can pop it direct in to the microwave to defrost and reheat.Then you can add the cheese and parmesan and you have lunch sorted!

Serves 2

1 butternut squash
Olive oil for brushing
750ml of vegetable or chicken stock
2 tbspns of grated parmesan cheese
4 rashers of crispy bacon


Preheat oven to 190C/ Gas mark 5
• Cut the butternut squash in half length ways.
• Brush it with olive oil, place it on a baking tray and place in an oven for an hour or so, depending on its size it ready when it’s soft.

• Let cool slightly then scoop out the flesh and whiz it in a blender.
• Put the  squash in  a pan with enough stock to achieve a consistency that you are happy with.
• Heat through for 20 minutes.
• Serve with Parmesan cheese and crispy bacon crumbled on top.



This is without a doubt one of my desert island dishes I could live on it for weeks!!. Sometimes I make it with both chicken and prawns, sometimes with chicken and sometimes I eat the soup the next day with no meat in at all. It always tastes better on the second day. But if you do keep it remember to cool and keep in fridge till needed. It’s full of amazing ingredients that are all good for us. I also serve this up to friends and family with rice as a side so it can turn from a soup in to a meal. Another low carb soup too.

Serves 4

1 tbspn of olive oil
2 sticks of lemon grass cut in half length ways
2 cloves of garlic sliced
3cm piece of ginger chopped finely
1.5 litres of chicken stock
2tbspn fish sauce

Juice of 2 limes
2 fresh red chilies
3 spring onions sliced thinly
1 red pepper
2 fresh kaffir lime leaves ( dried could be used )
400ml coconut milk
2 chicken breasts
180gm of prawns (Optional)
Small bunch of coriander leaves (keep some back for garnish)


• Heat oil in large pan, add lemon grass, garlic and ginger and cook without browning till fragrant.
• Add the stock  and lime leaves, chillies, red pepper, spring onion, coriander  and bring to boil
• Dice chicken breast into bite size pieces  and add to liquid  simmer for 20 minutes
• Add Coconut milk and lime juice bring back to a gentle boil for a further 10 minutes
• Add raw prawns ( if using) and cook for a further 5 minutes 
• Serve and garnish with some coriander.

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