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Before you jump to Low Carb Monday Soup recipe, you may want to read this short interesting healthy tips about Stamina Boosting Treats.

We all know that consuming healthy meals can help us truly feel better in our bodies. When we eat more healthy meals and a smaller amount of the unhealthy ones we usually feel much better. Eating fresh vegetables helps you feel much better than eating a slice of pizza. Sometimes it’s tough to find healthier foods for snacks between meals. Shopping for snack foods can be a challenge because you have a great number of options. Here are a few healthy snacks that can be used when you need a fast pick me up.

Yogurt can be a snack many people neglect. Occasionally people elect to eat yogurt over a balanced lunch which is not the greatest idea. Low fat yogurt helps make a fantastic snack, nevertheless. It is a protein-rich source of wholesome vitamins and minerals. Yogurt is easy for the physical body to digest and, depending on the type of culture used to make the yogurt youre eating, can also help manage your digestive system. Quick hint: pick unsweetened yogurt and include walnuts or flaxseeds. This reduces your sugar intake without reducing the taste of your snack.

There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to low carb monday soup recipe. To cook low carb monday soup you only need 7 ingredients and 2 steps. Here is how you achieve it.

The ingredients needed to prepare Low Carb Monday Soup:

1. Prepare 1/2 celeriac cut into small dice
2. You need 1/2 Savoy cabbage finely shredded
3. Use 150 gm white mushrooms diced
4. Prepare Handful dried porcini mushrooms
5. Use 500 ml chicken stock (homemade is best)
6. Use 200 gm Shredded roast chicken
7. You need to taste Rock salt and white pepper powder

Instructions to make Low Carb Monday Soup:

1. Heat your stock until simmering and then add all the veg including the dried mushrooms and simmer until tender 1 about 30 minutes. 5 mins before it’s ready add the roast chicken to warm through.
2. Taste the soup and add salt and white pepper until the flavours are lifted (I tend to have a heavy hand with the salt so I haven’t added amounts). Done!

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