gluten-free

Low-Carb Soup With Lo-Dough Croutons

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Prep information

Prep time
15 minutes
Cook time
15 minutes
Serves
2
Recipe by
Michael at Lo-Dough

Nutritional information (per portion)

Calories
460 kcal
Fat
40g
Carbs
8g
Fibre
7g
Protein
15g
Sugar
3g

Use Lo-Dough as a beautifully flavoured crouton to add to soups (or salads)

When looking to make a healthy and tasty bowl of soup feel more substantial, we often reach for bread... and that brings with it carbs and empty calories. Instead, why not try these brilliant high-fibre, low-carb croutons instead. Baked with healthy extra virgin olive oil and garlic, they are the perfect textural addition to your soup. 1 piece of Lo-Dough makes plenty of croutons for two people. 

The soup we've gone with here is a low-carb green veg and chorizo soup - it's incredibly quick to make (no more than 10 mins) - so makes a perfect lunchtime treat.  

We've used plenty of healthy extra virgin olive oil on the crutons, so while higher calorie - this is still low-carb, healthy and delicious - full of good fats. If you wanted a lower-calorie dish, we'd recommend removing or halving the amount of chorizo as this is adding 217 calories and 18g of fat here. 

Ingredients

Serves 2

For the croutons

  • 1 piece of Lo-Dough, cut into approx 1-inch pieces
  • 15g of finely grated cheddar
  • A teaspoon of finely chopped thyme
  • 1 tablespoon of extra virgin olive oil

For the soup

  • 80g of broccoli, broken into florets
  • 40g of frozen peas
  • 100g of spinach
  • Salt & pepper

To garnish

  • 45g of finely disced chorizo
  • A few tiny florets of broccoli
  • A few fresh peas
  • A table spoon of cream

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

Original Lo-Dough Bases

Regular price from £3.49
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Method

  1. Preheat your oven to 220°C/ 428°F/Gas 7.
  2. Put the croutons on an oven tray and drizzle with the oil. shake over the herbs and grated cheese and place in the oven for approx. 10-15 minutes, or until crispy and golden.
  3. While the croutons cook, make the soup. Cook the broccoli in approx. 700ml of salted water for 5 minutes. Then add the peas and cook for a further 2 minutes. Take off the heat and add the spinach. Blitz until smooth. Check for seasoning.
  4. As the soup cooks, add the chorizo and tiny broccoli florets to a dry pan on a medium heat and allow to cook. As the chorizo cooks it will release a little oil and the florets will take on a toasty flavour.
  5. When everything is ready, serve, adding a decorative swirl of cream to your soup.

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