I have had a craving for soup lately. We ate a chicken curry last time, but today I wanted to figure out something from the products that I already had in my fridge. I saw some ripe avocados which I should have already used, additionally, I had some shrimps and vegetables. I decided to make some magic and I made this amazing quick soup for lunch or dinner – keto, avocado, coconut shrimps soup.
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Contents
How to make a keto avocado shrimps coconut soup?
Preparation time: around 15 minutes plus 1 hour and 20 minutes for vegetable stock
Servings: medium sized soup pot
Ingredients
Vegetable stock
- 1 white onion
- 1 garlic head
- 3 chilli peppers
- 10 slices of raw ginger
- 1 handful of camote tops (sweet potatoes leaves, one of the famous Filipino vegetables)
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of water
- 1/4 cup of coconut oil
Soup
- 2 1/2 ripe avocados
- 2/3 can of coconut milk
- 2 tablespoons of lime juice
- 0.3 kg of shrimps
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 teaspoon of hot sauce
Instructions
Vegetable stock
- Slice or chop garlic clove, camote tops, white onion, chilli pepper and ginger.
- Preheat medium sized soup pot with coconut oil on medium heat.
- Place chopped garlic, camote tops, onion, chilli pepper and ginger into the soup pot and fry for a couple of minutes until they become a nice gold brown colour, for around 10 minutes.
- Add water, salt and black pepper and stir.
- Switch heat to simmer and cook for 1 hour.
Soup
- Clean shrimps and mix with salt, black pepper and chopped garlic.
- Preheat pan on a medium heat and fry shrimps for around 10 minutes.
- Smash avocado in the bowl into a smooth puree.
- Add avocado puree, half of the shrimps, coconut milk and lime juice to the vegetable stock and stir for a couple of minutes.
- Transfer to small bowls and serve with shrimps on top with a couple of nuts.
- Enjoy!
Notes
Feel free to improvise with the vegetable stock. I used whatever I had in the fridge. You don’t need to stick to listed vegetables.
Recipe
- 1 white onion
- 1 garlic head
- 3 chilli peppers
- 10 slices of raw ginger
- 1 handful of camote tops sweet potatoes leaves, one of the famous Filipino vegetables
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of water
- 1/4 cup of coconut oil
- 2 1/2 ripe avocados
- 2/3 can of coconut milk
- 2 tablespoons of lime juice
- 0.3 kg of shrimps
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 teaspoon of hot sauce
- Slice or chop garlic clove, camote tops, white onion, chilli pepper and ginger.
- Preheat medium sized soup pot with coconut oil on medium heat.
- Place chopped garlic, camote tops, onion, chilli pepper and ginger into the soup pot and fry for a couple of minutes until they become a nice gold brown colour, for around 10 minutes.
- Add water, salt and black pepper and stir.
- Switch heat to simmer and cook for 1 hour.
- Clean shrimps and mix with salt, black pepper and chopped garlic.
- Preheat pan on a medium heat and fry shrimps for around 10 minutes.
- Smash avocado in the bowl into a smooth puree.
- Add avocado puree, half of the shrimps, coconut milk and lime juice to the vegetable stock and stir for a couple of minutes.
- Transfer to small bowls and serve with shrimps on top with a couple of nuts.
- Enjoy!
Feel free to improvise with the vegetable stock. I used whatever I had in the fridge. You don’t need to stick to listed vegetables.
Other recipes with soup
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Editor – Natasha Jay O’Neil, please contact Natasha directly for queries related to her services.
Zaneta 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.
