Soup of the Week- Low Carb Cream and Saffron Fish Soup

Sometimes you just need that little extra in the middle of the week (since I’m pregnant we enjoyed Richard Juhlin’s non alcoholic sparkling wine with this dinner, which I highly recommend)!

Creamy Saffron Fish Soup Low Carb Lchf

Photo by Mind the Home

Lchf Low Carb Creamy Fish and Vegetable Soup

Photo by Mind the Home

Low Carb Cream and Saffron Fish Soup
  1. 1 yellow onion
  2. 3 cm (0,4 inch) fresh ginger
  3. 1 clove of garlic
  4. 0,5-1 tsp sambal oelek
  5. 0,25 g (0,008 oz) saffron
  6. 300 g (10 oz) cauliflower
  7. 100 g (3,5 oz) carrot
  8. 200 g (7 oz) fresh fish
  9. 2 dl (0,85 cups) white wine
  10. 2 dl (0,85 cups) water
  11. 5 dl (2,1 cups) cream
  12. 1 stock cube fish
  1. Chop onion, peel and grate ginger, crush garlic and fry with sambal oelek and saffron in butter a couple of minutes (until the onion is soft).
  2. Chop cauliflower and carrot into small pieces and add to the onion, fry additional 5 minutes.
  3. Add wine, water, cream and stock cube, simmer 20 minutes or until the veggies are as soft as you prefer them.
  4. Meanwhile, chop fish into small pieces and add in the end and let simmer a few minutes before serving.
  5. Before serving, always taste and add salt and pepper until you're satisfied.
  1. - This soup is very nice with fresh shrimps as well if you want to spruce it up a bit.
  2. - Sometimes I like making this soup vegetarian, then I just exclude the fish and enjoy the vegetables.
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