Hand blended some AC/DC with OGK and used a relatively new Missouri Meerschaum Co. Mizzou corn cob pipe before deciding on food. I was thirsty af so I decided to make a giant batch of keto soup to tackle both the munchies and the dry mouth. Of course it took an hour to prep and simmer so I ended up chugging water before I even ate and I'm on the way down so... maybe not the best planning on my part ¯\_(ᐛ)_/¯

It's a new recipe I conjured, never made it before. Turned out great, sort of like a flavor cross of jambalaya, gumbo, & chicken soup, but definitely closer in texture to chicken soup without noodles or rice.

Shrimp & Sausage Keto Soup (Lazy Keto)

• 1lb Sausage

• 12oz Shrimp Cooked/Deveined Small Shrimp

• 1 Container (32oz) Low Sodium Chicken Broth

• 1 Tbsp Better Than Bouillon Chicken Broth (mixed into Broth)

• 1 Tbsp Better Than Bouillon Lobster Base (mixed into Broth)

• 1 head Chopped Celery (no leaves or skinny sticks)

• 1 bundle Chopped Asparagus Spears (not the bottoms)

• 2 Tbsp Crème of Sum Yun Gai

• 1/2 bag Frozen "Seasoning Blend" Vegetables (Onion, Celery, Pepper, Parsley)

• >1 cup Sliced Mushrooms

• To taste/personal preference: Coarse Black Pepper, Garlic Powder, Seasoned Salt (on sausage), Soul Seasoning (Salt, Paprika, Coriander, Cayenne Pepper, Black Pepper, Garlic, Celery, Cumin)

• To thicken/personal preference: add Whey Protein Isolate to the Broth before adding to the pot, blended in with a blender wand or Ninja/food processor (also helps to do the Better Than Bouillon at the same time), add small amounts and blend so you can add more if needed, too much and you're making pancake batter soup