CHEESY CREAM OF BROCCOLI SOUP

1 small cauliflower chopped into florets
4 cups chicken broth
3T cream cheese
1t minced garlic
black pepper
1 medium head of broccoli chopped
1 cup cheese grated
a pinch of nutmeg
2T lemon juice

-Add all ingredients in a pot and boil together until soft. Add more water if needed.
-Blend together with hand blender or just mash with hand masher.
-Mix well and add the cheese at the end just before serving.
-Garnish with green onion.

LOW CARB TACO SOUP

ground beef or chicken
1/2 cup onion chopped
2 cloves garlic minced
1T cumin
1t chili powder
3T cream cheese
pinch of turmeric
1 can of chopped tomatoes
salt and black pepper to taste
1T of bacon bits for pieces

-Brown meat with onion and garlic in the olive oil, add bacon if you are using fresh bacon
-Add water to form a soup and add the rest of ingredients
-Boil on low heat for 20 minutes

MOROCCAN CHICKEN SOUP

1 chicken breast cut into small pieces
1T olive oil
1 onion chopped
1t cumin
1t grated fresh ginger or 1/2t ginger powder
1/2t paprika
1/4t cayenne pepper
4 cups chicken broth
1 cup zucchini sliced in half moons

-Fry the chicken and onion in olive oil
-Add the rest of ingredients and boil on low heat for half an hour

BUFFALO CHICKEN SOUP

3T olive oil
3 cups chopped celery
2 cups chopped onion
1T minced garlic
1 liter chicken broth
3T low carb barbeque sauce (or a mixture of ketchup, soy sauce and worcester sauce)
1 cup sour cream or cream cheese
3 cups cooked chicken chopped
parmesan cheese for garnish

-Fry onion, celery and garlic
-Add chicken and rest of ingredients cook through on low heat for 15 minutes
-Serve hot with a sprinkle of parmesan cheese

CREAMY MEXICAN CHICKEN SOUP

1t olive oil
1 small onion chopped
1 red and green pepper sliced
chicken breast cut into cubes
1 cauliflower cubed
2 bouillon cubes
3T cream cheese
1 can chopped tomato
2T ground cumin
1/2t red pepper chili powder
1/2 cup chopped cilantro
1t black pepper

-Fry chicken, onion, cauliflower and peppers till cooked through
-Add water, spices, cream cheese, tomato and stock cubes
-Cook for 20 minutes on low heat
-Serve with creamed avocado swirls and cilantro

CHICKEN CAULIFLOWER SOUP

1t olive oil
3 stalks celery chopped
1 small carrot chopped
1 onion diced
1 cup diced mushrooms
3T cream cheese
2 chicken bouillon cubes
1t curry powder
black pepper to taste
1/3 cup chopped parsley
raw chicken diced
cauliflower chopped into bits

-Heat oil saute chicken in a bit of olive oil until cooked through add carrot, celery, onion, mushrooms, bouillon, curry powder and cauliflower fry until vegetables are cooked.
-Add the cream cheese with half a cup warm water. Stir well.
-Add enough water to form a soup.
-Boil for 15 minutes on low heat.

CHICKEN SATAY SOUP

-2 cups cooked chicken

PROCESS IN BLENDER:

3T peanut butter
red pepper flakes
2T soy sauce
1t each of garlic and onion powder

-Add the cooked chicken pieces or strips to a pot
-Add vegetables like cabbage wedges, snow peas, green beens etc.
-Add enough water to make a soup
-Add the sauce from the blender
-Cook for half and hour so the flavor can cook through.
-Serve hot. Enjoy