No Carb Soups You Won't Find Anywhere Else!

When you type in "no carb soups" in google, usually the first hits you come across are low carb soups. But we don't want that. We want no carb soups.

I am going to show you some no carb soups you won't find anywhere else on the internet, and I'll even show you how to come up with your own ideas without having to search the internet. But first, the basics, because you need to know the science behind no carb soups in order to not let any carbs sneak in.

Two basic types of soups you must know

The tricky part about making a no carb soup is being sure you can control the amount of carbohydrates in it.

There are two types of soups. I like to call them clear soups and mush soups. Let's just go with it for now. Here are my definitions for these soups.

Clear soup:
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A heterogenous soup in which you can clearly distinguish between liquids and ingredients. Liquid should preferably consist mainly of flavored water, while the ingredients may be pieces of meat, vegetables or anything else you can visibly distinguish from the liquid.

Mush soup:

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A homogenous meal in which you can not tell apart liquids and solid ingredients used, as both of them have been blended together into a soft, fluid state.

Why is it important to distinguish between these two

Clear soups are easy to turn into no carb meals because you can pass all ingredients through a sieve and only sip the liquid part, which is, in itself, still a soup. It can be really tasty, too. Imagine a soup that has a strong herbal aroma, or a tasty meat-based soup created with chicken or beef stock.

Mush soups can only be no carb if the underlying ingredients are, themselves, no carb. You can't make a no carb soup out of mangos or bananas, for example. Some no carbs soups are still possible, if you know which ingredients to choose, and if a lot of water is used.

Also note: You can add salt, herbs and spices to your liking, without any restrictions. These three ingredients contain no carbs unless you virtually ate a whole mountain of them.

1. Goulash soup (mush soup)

Goulash is originally a Hungarian specialty that has become very popular throughout Europe. In its common form, it is a brownish to red soup or stew that consists of meat, spicy vegetables like onions and peppers, and is often accompanied by noodles.

To turn this into a no carb soup, some minor changes have to be done, but you will still keep the original taste of the meal, and you will be able to say you have eaten something Hungarian.

This is how it works: Fry or cook beef (either minced meat or cubes). The meat should become soft enough to be blended. You can also add one or two onions, which don't contain enough carbs to count. While you cook the meat, add what might be the most important ingredient: Powder. There are many ways this powder is called: Paprika powder, pepper powder, capsicum powder. Whatever it is called where you live, get it and use it. If you are totally okay with a hot meal, you can also use chili powder, which is closely related to paprika.

Blend everything together until you receive a mush soup with perhaps a few distinguishable meat slices that are still visible. If you don't want to blend at all, that's okay too, as long as the meat is really soft and tender.

Sometimes, tomato sauce is used to improve the quality of this soup. You can do the same, although you will most likely cross the line from no carb to low carb.

2. Vegetable soup (clear soup)

You can either use vegetables that are extremely low carb (and in small quantities, no carb) and eat them, or use not-so low carb vegetables and pass them through a sieve to remove the carbs before eating.

Some ingredients you may use without worries are: Carrots, celery, parsley, bay leaves, onions, mushrooms and green leaves of any kind.

Remember to spice up the soup to get a wonderful flavor.

3. Vegetable mush (mush soup)

Choose one or more vegetables that you think have a great taste of their own and compose a soup by cooking and blending them with water.  The only rule you must follow in this case is that the vegetable must be low carb enough to not account for a single gram of carbs with the quantity you intend to turn into a soup.

Some vegetables you can consider here are spinach, celery, cabbage or cauliflower. Of course, you can still decide to make a clear soup midway through the cooking process.

4. Endless possibilities

I just empowered you to come up with your own recipes. You now know the tricks: You can choose any ingredient that has no carbs (read my article about it), and combine them with low quantities of low carb vegetables (vegetables never have zero carbs unless you use very little of them).

Remember that using a sieve can reduce carbs, while having a mush soup will require you to choose your ingredients more carefully.

Also note that there are fish soups, meat soups and other soups that rely mostly on carb-free protein sources. You don't need to look through the whole internet to find them when you can just invent them on your own. Just know which ingredients to use and improvise.
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