A delicious, hearty soup packed with flavour - and only 10g carbs per serving. You will love the deep flavour from the smoked paprika and Polish sausage - and your gut will love the high-fibre cabbage.
Thinly slice the celery. Cut the main stalks of the spring onions into 1-inch pieces. Thinly slice the savoy cabbage.
Thinly slice the green parts of the spring onions - but set these aside to garnish.
Heat the lard in a pan and add the celery. Cook over low-moderate heat until the celery has completely softened.
Add the spring onions, cabbage, smoked paprika and bay leaf. Increase the heat to moderate. Stir continuously until the vegetables have been coated in the paprika and are being partially softened.
Cut the sausage into rounds. Add them to the pan and pour in the warm chicken stock.
Simmer, covered, for 10-15 minutes. Remove and discard the bay leaf.
Divide the soup between two warm bowls and serve garnished with the sliced green parts of the spring onions. (NOTE: I used a simple Knorr chicken stock pot (gluten-free), dissolved in 600g boiling hot water.)
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*A new-and-improved version of this delicious recipe features in my cookbook LAZY KETO KITCHEN. My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!* * *