Maria .Recipes Keto Enthusiast, Indian Food Lover

Zoodle Cheese Soup

When i got Maria Emmerich’s book as a christmas present from my wonderful boyfriend I marked a zillion recipes on my to-do list. The broccoli cheese noodle soup was particularly wonderful, so I adapted it with a little less cheese, using zoodles instead of broccoli, and skipping the bacon, but you can top the soup with fried bacon bits instead of pumpkin seeds if you like pork.

  • 200 g zoodles (3 cups)
  • 1 tbsp butter
  • 1 tsp fresh garlic
  • 1/2 small onion (35 g)
  • 1/4 cup cream cheese (60g)
  • 2/3 cup cheddar or edam cheese (75g)
  • Salt and pepper
  • 1/2 liter of broth (or 1/2 liter of water and one bouillon cube) + 1/2 liter of water
  • Optional: 30 g pumpkin seeds (pepitas)
  • Process
    1. Melt 1/3 tbsp butter in a pot. Add the zoodles and cook for about two minutes with a pinch of salt. Don’t overcook them.
    2. Take the zoodles out and save for later. Add in the rest of the butter and fry the onion and garlic bout 5 minutes until it is translucent (do not burnt like i did).
    3. Add the cream cheese, mix well over low heat, then add the liquid, cheese and black pepper.
    4. Bring to a boil. Let it boil a couple of minutes, then blend with a hand blender.
    5. Add the zoodles back inside, bring up to temperature, serve and top with the pumpkin seeds.
  • Nutritional information, per serving (serves 3)
    • 253 kCal
    • 3.8 g net carbs, 1.5 g fiber, 5.3 g total carbs
    • 11.2 g protein
    • 21.6 g fat
Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.