It’s a tough call. Hmmm … have a few slightly higher carb foods, like keto-friendly breads and simple veggie-based soups or stay with the usual lean protein and a dollop of good fat or get creative with cheese and eggs. Again. The latter works better for the total carb count; the former makes your tummy warmer and brain happier. And I really dislike using the word “tummy.” Hey, it’s been a long winter with enough insane things in the news to cause years of insomnia. Not to mention there’s crazy snow and single digit temps in unlikely places like Texas (thanks a lot climate change)!! Getting through any winter in upstate NY challenges my mental wellbeing, much less this particular one. Bring on the soup!
Hacking Homemade
Call me goofy, but I like hot, creamy soups that take minutes, not hours to make. So I endeavored to MacGyver a couple using frozen or (gasp) canned veggies, decent store-bought stock, any goat cheese and a stick blender. So far, cream of broccoli gets my vote for hands-down favorite. But I really like broccoli, which is not a statement all would make. The cream of tomato & cauliflower is a close second because it starts with San Marzano tomatoes. I do not believe any other kind would work as well as a soup base–it has been my go-to for sauces over many, many years for good reason. Still I felt compelled to look up the story.
According to Cento Brand, it’s the “only United States brand that has its production facility in the area known as Sarnese Nocerino in the Campania Region of Italy, literally in the shadow of Mount Vesuvius. The rich volcanic soil, high water table and ideal Mediterranean microclimate all combine to make San Marzano tomatoes the premier choice for any recipe.”
Regardless of the veggie choice, you literally microwave, blend, and enjoy, preferably with a grilled cheese sandwich using something like Schmidt’s 647 CarbSmart bread (or their new English Muffins!!!). Wondering about amounts? Don’t overthink it. I just eyeball ingredients for the soups so there’s enough space at the top of the container for blending room. Be careful, sloshing happens fast. As for recommended stock: ideally, find some organic vegetable stock or bone broth to add complexity along with the requisite moisture. Normally, those would come from Trader Joe’s, Costco, or even Aldi’s. No measuring is really necessary for the liquid, either IMO. I just look for it to be a little thinner than a straight-up puree.
Carb-wise, we’re getting well into Casual Keto territory. Right now, that is not a issue for me since it’s a lifestyle not a “diet.” I’m working out shoveling snow, rowing on a recently acquired rowing machine, snowblowing, cutting down on the evening happy hour (red wine is keto, right?), and as always, intermittent fasting. The small tradeoff I’m willing to make to maintain a reasonably sunny disposition in the interminable gray days of winter is so worth it. I might even try a butternut squash version next week if there’s another blizzard in the forecast.
How do you beat the winter blahs without busting out of your keto routine, and jeans? Let me know in the comments!
Brandmoon: Words Matter 