Keto Veggie Soup
This is a go-to soup when I’m following the ketogenic diet. It does have carbs from the veggies; however, they are balanced with the coconut oil that I pan fry the veggies in. The backbone to the ProLon fast is the vegetable soups you eat for lunch and dinner. And while they vary some, they all taste about the same.
1.5 quarts organic vegetable broth
1 cup organic extra virgin coconut oil
2 organic carrots chopped
2 organic celery sticks chopped
½ organic onion chopped
1 bag organic frozen peas
Salt & pepper to taste
Pour the broth into a soup pot and put on low heat. Caramelize the onion in a frying pan at high heat with half the coconut oil. Place the caramelized onion and oil into the broth. Sauté the carrots and celery in the remaining coconut oil until they are also browned. Make sure the carrots have softened. Add the sautéed vegetables and oil to the broth. Add salt and pepper to taste. Cook for 30 minutes to combine the flavors.
Note: I like to add salt and pepper to the vegetables as I cook them as if I were going to eat them by themselves or so they can stand on their own. If you are in ketosis, remember that you dump tons of salt into your urine, so the soup can serve as both hydration and a means to regain salt.