My favorite thing about soup is that you can make a huge batch of it and savor it leftover for an entire week. This makes for quick lunches and easy dinners when you’re on a low carb diet. Everyone loves that! In fact, you could spend an entire Sunday making several different soup recipes, and then freeze them in individual portions for later use. This makes keto meal planning super cheap and effortless. Here is a list of my favorite really easy, healthy and low carb soup recipes.

Early examples
Apicius, P re culinaria, an earlier assortment of recipes.

The first identified prepared recipes time to 1730 BC and were noted on cuneiform capsules found in Mesopotamia.

Other early written recipes day from approximately 1600 BC and originate from an Akkadian pill from southern Babylonia. Additionally there are operates in ancient Egyptian hieroglyphs depicting the planning of food.

Many ancient Greek recipes are known. Mithaecus’s cookbook was an early one, but most of it’s been missing; Athenaeus quotes one small menu in his Deipnosophistae. Athenaeus mentions a number of other cookbooks, these lost.

Roman recipes are known beginning in the second century BCE with Cato the Elder’s P Agri Cultura. Many experts with this period explained eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large number of recipes De re coquinaria, conventionally named Apicius, seemed in the 4th or 5th century and is the only complete remaining cook book from the traditional world. It lists the classes served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu begins with the Latin command “Take…,” “Recipe….”

Arabic recipes are documented beginning in the 10th century; see al-Warraq and al-Baghdadi.

The earliest formula in Persian dates from the 14th century. Several recipes have lasted from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the preparing training greater than 130 various dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar age are numerous, the absolute most significant being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of England commissioned a formula book called Forme of Cury in 1390, and around the same time frame, yet another book was published called Curye on Inglish, “cury” indicating cooking. Both books provide an impact of how food for the noble lessons was organized and offered in Britain at that time. The lavish style of the aristocracy in the Early Contemporary Time brought with it the start of what can be named the modern menu book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. Many of these manuscripts give great information and report the re-discovery of numerous herbs and spices including coriander, parsley, basil and peppermint, many of which had been brought back from the Crusades.