My husband LOVES Mulligatawny soup, but since we are trying to consistently eat keto now, it is something we have had to skip. Normally this soup contains more celery, carrots, white rice, flour, and apples – and well, these don’t exactly qualify as low carb and keto ingredients. Because of this, we decided to make our own version of Mulligatawny soup that is keto approved. Spoiler alert guys, it came out AMAZING! My kids even devoured it!

Ingredients

6 small sweet peppers (8 g)

½ medium yellow onion (5 g)

1 stalk celery (1 g)

2 cloves garlic (2 g)

1.5 lbs boneless skinless chicken breast (0 g)

8 cups chicken broth (8 g)

1 stick butter (½ cup) (0 g )

2 cups riced cauliflower (8 g)

¾ cup heavy cream (5 g )

Salt

Pepper

Cumin

Turmeric

Curry

Paprika

Directions

Dice the peppers, onion, and celery. Mince 1 clove garlic. Trim and quarter 2 chicken breasts. Rub chicken with seasoning – salt, pepper, cumin, turmeric, curry, and paprika. Start pot on medium high heat. Add olive oil and chicken. Cook for 3-4 minutes per side, flip once. Add 2 cups chicken broth and bring to boil. Then reduce to a simmer and cover. Cook until the chicken just done and remove. Set broth aside to be used later. Fork shred chicken. On medium high heat add butter, onions, celery, peppers, garlic, and 3 teaspoons of curry. Cook for 5 minutes then add saved broth. Pour in 6 additional cups of broth (for a total of 8). Add shredded chicken and bring to a boil. Reduce to simmer for 5 minutes then add riced cauliflower. Season to taste and sinner for an additional 10-15 minutes or until cauliflower is cooked. Add cream, stir, and serve.

Prep Time: 15 minutes.

Cook Time: 2 hours.

Total net carbs = 37 g

Servings = 8

Net carbs per serving = 4.6 g