Consent with cookies

In order to offer you a better shopping experience we and some of our partners use cookies. Thanks to them we remember what you have in your shopping basket, if you are logged in, how you filter products, etc. They prevent us from offering you inappropriate advertising. They also help us to improve our website.

But we need your consent to process them. Thank you for granting it and we promise to treat your data responsibly.

Setting consent with cookie categories
Technical

without these cookies our website will not work .

ALWAYS ACTIVE

Preferential and advanced features

so that you don't have to set everything up again and so that you can connect with us, for example, via chat .

Analytical

so that we know how you are behaving on the website and so that we can further improve our website .

Marketing

so that we don't bother you with inappropriate advertising .

Jump to product categories Jump to shopping cart Jump to navigation

Christmas soup with smoked tuna

  • 3 portions
  • 20 minutes
  • Gluten-free recept

Ingredients

  • butter 150 g
  • carrot 3 pcs
  • Hokkaido pumpkin 1 pc
  • nutmegs according to taste
  • onion 1 pc
  • salt according to taste
  • seasoning according to taste
  • smoked tuna 180-250 g
  • smoothie parsley according to taste
  • type B potatoes 3 pcs
  • water 1 l
Gluten-free recept

Method

Fry a finely chopped onion until a light golden yellow color on butter. Wash the pumpkin, cut its end, then divide it into two, scoop out the seeds and cut into cubes. Cut the potatoes on the the similar cubes and cut the cleansed carrot into thicker rings. Pour some water or broth on the onion then add all the cut ingredients and the tuna. Salt it and cook until it is soft. Then add a pinch of nutmeg and spice it. Mix the soup until it becomes a litgh soft cream, stir into the finely chopped parley leaves and then you may serve.

Wishing you an enjoyable meal – the KetoDiet team.

Suitable as:

To leave a review, please log in.

Support

Keep an overview

Sign up for our newsletter and you'll know everything first.

By sending the e-mail, you give your consent to processing of your personal data