Healthy Keto Low Carb Curry Salmon Belly Soup With Tofu Nutritions, Wellness 10 July 2018No Comments Share via: 13 Shares Facebook 13 Twitter LinkedIn Copy Link More 4 MIN READI love curry dishes, chicken curry, vegetable curry and so on. I had tofu and salmon belly in my fridge, so I decided to make curry soup for dinner tonight. Salmon belly is full of healthy fat, however, I am not big fan of it. The texture of salmon belly is not my favourite one. That was the reason of experimenting with curry and tofu. Healthy, keto, low carb, curry salmon belly soup with tofu for summer lunch.SUBSCRIBE TO RECIPES NEWSLETTER!Would you like to get information when new recipe is available? Subscribe to the newsletter and be up to date! Email By continuing, you confirm that you read and accept the privacy policyContents How to make healthy keto low carb curry salmon belly soup with tofu?IngredientsInstructionsNotesBenefits of apple ciderBenefits of tofuRecipeDID YOU MAKE THIS RECIPE AND SHARE ON IG?PIN ME!How to make healthy keto low carb curry salmon belly soup with tofu?Preparation time: around 1hrs 30min (30 minute cooking and 1hr of marinating)Servings: 2 bowls Ingredients1/2 block of tofu (skip tofu for keto version)1/2 small carrot1 small red onion1 small white onion4 tablespoons of coconut oil4 garlic cloves2 tablespoons of curry powder1/2 can of mushrooms2 chilli pepperssalt, pepper, turmeric, chilli, parsley leaves1/2 can of coconut milk1/8kg of salmon belly2 tablespoons of apple cider InstructionsDry tofu for 15min using kitchen towels.Cut salmon into smaller pieces and marinate in salt, pepper, turmeric, chilli and parsley leaves for 30 minutes.Chop carrot, garlic, white onion, red onion and chilli peppers.Cut tofu into smaller pieces and marinate in salt, pepper, turmeric, chilli and parsley leaves for 30 minutes.After 30 minutes, put tofu into freezer for 15 minutes.Preheat pan with coconut oil and fry salmon and tofu for 15 minutes.Add chopped carrot, garlic, white onion, red onion, chilli peppers and whole mushrooms.Fry all together for another 10minutes, stir every couple of minutes.Add coconut milk and curry powder, optionally you can add more salt, pepper, turmeric, chilli and parsley leaves.Add apple cider and stir for 5 minutes.Transfer to bowls and serve.Enjoy! NotesFor vegetarian version skip salmon belly.For keto version skip tofu.Benefits of apple ciderInformation taken from HealthLineHigh in acetic acid, with potent biological effects.Can kill many types of harmful bacteria.Lowers blood sugar levels and fights diabetes.Helps you lose weight and reduces belly fat.Lowers cholesterol and improves heart health.May have protective effects against cancer. Benefits of tofuInformation taken from MedicalNewsTodayTofu is an important source of protein for many vegetarians and vegans.It may help lower “bad” LDL cholesterol.It may offer relief for certain symptoms of menopause.One block of tofu contains 177 calories. Recipe PrintHealthy Keto Low Carbs Curry Soup With Tofu And Salmon Belly For DinnerPrep Time1 hr 30 minsCook Time30 minsTotal Time2 hrs I love curry dishes, chicken curry, vegetable curry and so on. I had tofu and salmon belly in my fridge, so I decided to make curry soup for dinner tonight. Salmon belly is full of healthy fat, however, I am not big fan of it. The texture of salmon belly is not my favourite one. That was the reason of experimenting with curry and tofu. Course: Soup Keyword: Healthly, Keto, Salmon, Tofu Servings: 2 peopleIngredients 1/2 block of tofu skip for keto version 1/2 small carrot 1 small red onion 1 small white onion 4 tablespoons of coconut oil 4 garlic cloves 2 tablespoons of curry powder 1/2 can of mushrooms 2 chilli peppers salt, pepper, turmeric, chilli, parsley leaves 1/2 can of coconut milk 1/8 kg of salmon belly 2 tablespoons of apple ciderInstructionsDry tofu for 15min using kitchen towels.Cut salmon into smaller pieces and marinate in salt, pepper, turmeric, chilli and parsley leaves for 30 minutes.Chop carrot, garlic, white onion, red onion and chilli peppers.Cut tofu into smaller pieces and marinate in salt, pepper, turmeric, chilli and parsley leaves for 30 minutes.After 30 minutes, put tofu into freezer for 15 minutes.Preheat pan with coconut oil and fry salmon and tofu for 15 minutes.Add chopped carrot, garlic, white onion, red onion, chilli peppers and whole mushrooms.Fry all together for another 10minutes, stir every couple of minutes.Add coconut milk and curry powder, optionally you can add more salt, pepper, turmeric, chilli and parsley leaves.Add apple cider and stir for 5 minutes.Transfer to bowls and serve.Enjoy!Recipe NotesFor vegetarian version skip salmon belly.For keto version skip tofu.Other recipes with SOUPSKeto Vegetables Coconut Milk ShrimpsKeto Avocado Coconut Shrimps SoupDID YOU MAKE THIS RECIPE AND SHARE ON IG?Tag @zanetabarancom or @fit.by.ze on Instagram and hashtag it #zanetabarancomrecipe and #fitbyzesalmoncurrysoupI WOULD LOVE TO SHARE YOUR PICTURE HERE!PIN ME! Editor – Natasha Jay O’Neil, please contact Natasha directly for queries related to her services.Zaneta BaranZaneta loves challenges so deciding about career path she has chosen typical male industry. Woman who codes. Every 1-2 years she lives in different part of the world. Gym dates is something what she specialised in. Healthy lifestyle, extreme sports and motorbikes have stolen her hear years ago. Apple CiderBlack PepperChilli PowderCoconut MilkCoconut OilCurryCurry PowderDinnerGarlicKetoKeto RecipesLow CarbsLunchMushroomsOnionPink Himalayas SaltRecipesSalmonSalmon BellySoupTofuTurmericVegetarian Previous Post Next PostYou may also like 15 August 2018 Paleo Keto Dairy Free Low Carb Sugar Free Avocado Chocolate Brownies 26 June 2018 Healthy Keto Sugar Free Sweet Ice Tea In 2 MinutesLeave a Reply Cancel replyYour email address will not be published. Required fields are marked *CommentName * Email * Website Save my name, email, and website in this browser for the next time I comment. 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