🥣 Zero-Carb “Vegetable” Soup (Carnivore-Friendly)
🥩 Ingredients (Serves 4)
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6 cups beef broth or bone broth (check label: 0 carbs)
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1 cup diced mushrooms (optional, very low carb)
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¼ cup finely diced celery (for flavor only)
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1 tbsp butter or tallow
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1 tsp dried thyme (optional)
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Salt to taste
Optional add-ins (still very low carb):
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Shredded chicken
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Thin-sliced beef
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Egg drop (1–2 beaten eggs)
🔥 Instructions
1️⃣ Sauté Flavor Base
In a pot, melt butter/tallow over medium heat.
Add celery and mushrooms. Cook 3–4 minutes until softened.
2️⃣ Add Broth
Pour in bone broth. Add thyme and salt.
Bring to a gentle simmer.
3️⃣ Optional Protein Boost
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Add shredded meat and simmer 5 minutes
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Or slowly drizzle beaten eggs into simmering broth for egg-drop style
Simmer 10–15 minutes total.
Serve hot.
🧾 Estimated Carbs
Without mushrooms/celery: 0g carbs
With small amounts used: ~0.5–1g net carbs per serving.
❓ Q & A
Q: Can vegetables truly be zero carb?
No. All vegetables contain some carbohydrates.
Leafy greens and celery are just extremely low.
Q: How do I make it taste more “vegetable-like” without carbs?
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Use high-quality bone broth
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Add dried herbs (very minimal carbs)
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Use mushroom powder for umami
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Add a splash of apple cider vinegar (tiny amount)
Q: Can I make it creamy and still zero carb?
Yes:
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Add heavy cream (check label for 0 carbs per serving)
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Or blend in butter for a richer broth
Q: Is this keto?
Yes — fully keto and carnivore adaptable.
