Nourishing Soups and Refreshing Salads
There’s a chapter devoted to soups and salads in almost all of my books. That’s partly because Czechs eat soup on just about every occasion and at any time of the day—as a starter or main dish, and even for breakfast. (Really!) But it’s also because low-carb soups are so good for batch cooking. Make the Cream of Mushroom Soup, the Vietnamese-inspired Chicken Meatball Pho, or the Chilled Avocado-Coconut Soup tonight, then store the leftovers in the fridge to tide you over for the rest of the week.
As for salads, I simply can’t imagine my life without them. Don’t get me wrong, I love bacon and eggs—and ...