Ground beef and vegetable soup is a hearty ketogenic soup made by simmering minced beef with zucchini and carrot for a long time, with no starch or grain in the mix. The vegetables' natural sweetness gives the soup body on its own, without any added flour or rice.
Finely chop the garlic and onion, and dice the zucchini and carrot as well.
Heat the olive oil and cook the onion and garlic until fragrant.
Add the minced beef and cook until it changes colour.
Stir in the tomato paste and cook briefly.
Add the zucchini, carrot, water, salt and black pepper and simmer over low heat for 60 minutes, until the vegetables are tender.
You can portion the soup and freeze it; on the day you plan to use it, thaw in the fridge and reheat on the stove. Simmering it slowly over low heat lets the sweetness of the vegetables infuse into the broth.
If you use celeriac instead of zucchini, the soup becomes more aromatic; in that case you may need to extend the cooking time by about 10 minutes.
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