Made by boiling ground beef with zucchini and carrots for a long time, this satisfying keto soup needs no grain-based thickener. The natural sweetness of the vegetables gives the soup body on its own.
Finely chop the garlic and onion and dice the zucchini and carrots.
Heat the olive oil and sauté the onion and garlic.
Add the ground beef and cook until it changes color.
Stir in the tomato paste and cook briefly.
Add the zucchini, carrots, water, salt and black pepper. Cook over low heat for 60 minutes, until the vegetables are tender.
You can divide the soup into portions and freeze it. Thaw in the fridge on the day you plan to use it, then reheat on the cooktop. A long cook over low heat lets the sweetness of the vegetables infuse the broth.
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