Creamy Jicama & Celeriac Soup - Low Carb, Gluten Free, Dairy & Soy Free
This is a modification of Tal Ronnen's celery root soup, made over for low carbers. It's not vegan in this version because I use chicken fat and stock to replace the cashews, but you could make it vegetarian by switching out the chicken for cream &/or butter. The taste is sort of reminiscent of a good stuffing, and that is why I think it would be great as a first course for Thanksgiving, or any winter occasion.
CALORIES: 151.9 |
FAT: 6.1g |
PROTEIN: 5.6g |
CARBS: 10.4g |