Stuffed Pepper Soup
My keto stuffed pepper soup is a hearty one-pot dinner. It is ready in just 45 minutes and great for freezing and meal prep. This easy soup has all the wonderful flavors of roasted stuffed peppers, without needing to turn on the oven. I've made it keto friendly with a simple ingredient swap.
Servings: 6
Calories: 353kcal
Equipment
- large soup pot
Ingredients
Beef
- 2 tablespoon olive oil divided
- 1.3 lb ground beef 600g
- ½ teaspoon flakey salt or more to taste
- ½ teaspoon cracked black pepper
Vegetables
- 1 onion diced small (70g)
- 1 red bell pepper diced (110g)
- 1 yellow bell pepper diced (110g)
- 2 ribs celery diced small (110g)
- 2 cloves garlic minced
Soup Stock
- 1 can chopped tomatoes 400g / 14oz
- ⅓ cup tomato paste 80g
- 5 cups beef stock or chicken stock, 1200ml
- 1 teaspoon dried oregano finely chopped
- 1 bay leaf
- 1-2 teaspoon Worcestershire sauce to taste, optional but recommended
Add-Ins
- 2 tablespoon fresh parsley finely chopped
- 2 tablespoon fresh basil finely chopped
- 3 cups cauliflower rice frozen or fresh, 400g
TO SERVE
- ⅓ cup parmesan shaved (30g)
- 2 tablespoon fresh parsley chopped
- drizzle of olive oil
Instructions
- In a large soup pan, heat 1 tablespoon of olive oil over a medium heat. Once hot, add the ground beef and season with salt and pepper. Cook, stirring occasionally while breaking up the beef, until browned, about 5-6 minutes. Remove from the pot and set aside.
- Heat the remaining olive oil in the same pot. Add the diced onions, celery and peppers and sauté 3 minutes. Now add the garlic and sauté 30 seconds longer until fragrant.
- Add in the chopped tomatoes, tomato puree, beef or chicken stock, oregano, bay leaf, cooked beef. Season with more salt and pepper to taste and add optional Worcestershire sauce. Bring to the boil, then reduce heat to low, cover and simmer, stirring occasionally, for 15 minutes.
- Add the fresh or frozen cauliflower rice, basil and parsley and simmer for a further 15 minutes until thick.
- Serve warm topped with parmesan, a good drizzle of olive oil and garnish with more fresh parsley.
Notes
6.7g net carbs per serve. Makes 6 servings of 1.5 cups each.
Store leftovers in the fridge for up to 4 days or freeze for 3 months.
Nutrition
Serving: 360g | Calories: 353kcal | Total Carbohydrates: 9.7g | Protein: 22.5g | Fat: 25.2g | Saturated Fat: 9g | Fiber: 2.9g | Sugar: 4.9g
