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Low-Carb Crawfish Soup

average rating is 3 out of 5, based on 150 votes

Indulge in a flavorful and diabetes-friendly dish with our Low-Carb Crawfish Soup recipe. Packed with protein and low in carbs, this soup combines succulent crawfish tails with aromatic spices and vegetables for a satisfying meal that fits perfectly into the SOZA weightloss program. Get ready to tantalize your taste buds and nourish your body with this delicious and healthy option.

Serving Suggestions/Tips:

Serve the Low-Carb Crawfish Soup with a side of fresh salad or steamed vegetables for a complete and balanced meal.

Sprinkle some freshly squeezed lemon juice over the soup to add a refreshing tang.

Enjoy a warm bowl of this soup on a chilly evening or as a light lunch option.

Feel free to customize the recipe by adding other low-carb vegetables like zucchini or cauliflower for added texture and flavor.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

diabetic-friendly low-carb high-protein low-sugar gluten-free dairy-free nut-free keto-friendly paleo-friendly diabetic-diet weight loss healthy eating whole foods seafood soup low-calorie low-fat high-fiber diabetes management balanced meal diabetes-friendly recipe clean eating no added sugar grain-free diabetic-friendly spices low-sodium diabetes support diabetic meal plan flavorful

Ingredients

1 cup crawfish tails, peeled and deveined
1/4 cup diced celery
1/4 cup diced green bell pepper
1/4 cup diced onion
1 clove garlic, minced
1/2 cup diced tomatoes (canned or fresh)
2 cups chicken or vegetable broth (low-sodium, if available)
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper (adjust to your spice preference)
Salt and black pepper to taste
1 tablespoon olive oil
Fresh parsley, chopped (for garnish)

Directions

Heat olive oil in a pot over medium heat. Add the celery, green bell pepper, onion, and garlic. Sauté for 3-4 minutes until the vegetables become slightly tender.
Add the diced tomatoes, paprika, thyme, oregano, cayenne pepper, salt, and black pepper to the pot. Stir well to combine the flavors.
Pour in the chicken or vegetable broth and bring the soup to a boil. Reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to meld together.
Add the crawfish tails to the pot and simmer for an additional 5 minutes until the crawfish are cooked through.
Taste the soup and adjust the seasonings if needed.
Ladle the soup into a serving bowl and garnish with fresh parsley.
Enjoy your low-carb crawfish soup!