Low-Carb Soups & Salads

Soup and salad is a classic lunch combo, but usually, it involves a bread roll or starchy noodles. Here is how to keep it light without the carbs.

The "Big Salad" Formula

A salad stops being a side dish and starts being a meal when you follow this formula:

1. Base: 2 cups of dark leafy greens (spinach, arugula, kale).
2. Protein: 150g grilled chicken, steak, hard-boiled eggs, or canned tuna.
3. Fat: 1/2 avocado, handful of walnuts, or feta cheese.
4. Dressing: Olive oil and vinegar or full-fat Ranch. (Avoid "Lite" dressings; they are sugar-filled).

Creamy Cauliflower Soup (Potato Replacement)

Miss potato soup? Roast a head of cauliflower and an onion. Blend them with vegetable broth and heavy cream. Stir in cheddar cheese and top with bacon bits. It's thick, creamy, and indistinguishable from potato soup.

Taco Soup

Basically chili without the beans. Ground beef, canned tomatoes (check label), beef broth, taco seasoning, and green chilies. Simmer for 30 mins. Serve with sour cream and cheese.

Broccoli Cheddar Soup

Sauté onion and butter. Add broccoli florets and chicken broth. Simmer until soft. Add heavy cream and slowly stir in handfuls of sharp cheddar cheese until melted.