Embrace the comforting warmth of this low carb vegetable soup, packed full of nutrient-rich vegetables. A perfect ensemble of flavors, it's a delightful choice for those who want to maintain a balanced diet without sacrificing taste.
Photos of Low Carb Vegetable Soup Recipe
All the ingredients for this recipe are commonly found in most households. If not, these can be easily sourced at your local supermarket. Pay special attention to fresh produce such as zucchini, green beans, cauliflower, and cabbage. Also, ensure to get low sodium beef stock for a healthier option.
Ingredients for Low Carb Vegetable Soup
Olive oil: Used for sautéing the vegetables, it adds a rich flavor base.
Onions: They add a sweet and savory depth to the soup.
Celery: Adds a distinctive earthy flavor.
Carrots: They add sweetness and color to the soup.
Garlic cloves: They give a strong, spicy flavor that mellows and sweetens considerably with cooking.
Zucchini: They are a great source of dietary fiber that will make this soup more filling.
Green beans: They add a nice crunch and mild flavor to the soup.
Cauliflower: It adds a creamy texture while keeping the soup low in carbs.
Cabbage leaves: They add volume and are packed with nutrients.
Beef stock: It serves as the liquid base of the soup, contributing to its rich flavor.
Beef bouillon powder: Adds more depth to the beef flavor.
Cayenne pepper: Adds a little spicy kick to the soup.
Salt and black pepper: Enhances other flavors.
Spinach leaves: Packed with nutrients, they add color and texture to the soup.
Parsley leaves: It gives a light, fresh flavor and eye-catching color.
Lemon juice: Brightens up the whole soup, giving it that irresistible tang.
One reader, Briant Geyer says:
This low carb vegetable soup recipe is a game-changer! The flavors are so rich and satisfying, and it's incredibly filling. I love how versatile it is - I can add my favorite veggies and it still turns out amazing. It's my go-to for a healthy, comforting meal. Highly recommend!
Techniques for Making Low Carb Vegetable Soup
How to sauté vegetables: Sauté the onions, carrots, and celery in hot olive oil until they begin to soften, then add the garlic and continue to cook until fragrant.
How to simmer soup: After adding the stock and bringing it to a simmer, reduce the heat to low, cover the pot, and let the soup cook for 20 minutes until the vegetables are fork-tender.
How to wilt spinach: Add the spinach leaves to the soup and stir until they are wilted.
How to season with bullion and cayenne: After bringing the stock to a simmer, season the soup with beef bouillon powder and cayenne pepper to add depth of flavor and a hint of heat.
How to adjust seasoning: Taste the soup and adjust the salt and pepper to your preference before serving.
How to garnish with parsley and lemon juice: Once the soup is removed from heat, add the fresh parsley leaves and lemon juice for a burst of freshness and flavor.
How To Make Low Carb Vegetable Soup
Stay warm with a bowl of this scrumptious low carb vegetable soup! Cook up a big, flavorful batch of this savory soup in just one hour.
Serves:
Ingredients
- 2tbspolive oil
- 2onions,chopped
- ½cupcelery,chopped
- 2medium carrots,peeled and chopped
- 6garlic cloves,finely chopped
- 2zucchini,chopped
- 10ozfresh green beans,sliced into 1-inch pieces
- 10ozcauliflower florets
- 4cupscabbage leaves,chopped, washed, about ¼ of a head
- 8cupslow sodium beef stock,or chicken or vegetable broth
- 2tspbeef bouillon powder,or chicken or vegetable
- 1tspcayenne pepper,optional, adjust to heat preference
- 1tspsalt,to season
- ½tspfreshly ground black pepper
- 4cupsspinach leaves,loosely packed, washed
- ¼cupfresh parsley leaves,packed, chopped
- 2tsplemon juice,freshly squeezed
Instructions
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Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.
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Once hot, add the onion, carrots and celery.
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Sauté for 8 minutes until they begin to soften.
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Add the garlic, then sauté for 30 seconds until fragrant.
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Add the zucchini and green beans, then continue to cook for 4 to 5 more minutes, stirring occasionally.
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Throw in the cauliflower and cabbage leaves.
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Add the stock, increase the heat to high, then bring to a simmer.
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Once simmering, season with the bullion and cayenne. Season with salt and pepper, to taste.
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Reduce the heat to low, cover, and cook for 20 minutes until the vegetables are fork tender.
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Add the spinach leaves, then stir through until wilted.
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Remove from heat, then add the parsley and lemon juice.
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Serve warm, and enjoy!
Nutrition
- Calories: 130.85kcal
- Fat: 4.26g
- Saturated Fat: 0.75g
- Monounsaturated Fat: 2.65g
- Polyunsaturated Fat: 0.55g
- Carbohydrates: 17.65g
- Fiber: 4.87g
- Sugar: 8.22g
- Protein: 8.57g
- Cholesterol: 0.09mg
- Sodium: 1054.85mg
- Calcium: 103.80mg
- Potassium: 1054.07mg
- Iron: 2.30mg
- Vitamin A: 231.22µg
- Vitamin C: 57.94mg
Crucial Technique for Perfecting This Soup Recipe
When preparing your vegetables for this soup, try to cut them into uniform sizes. This ensures that they all cook evenly and at the same rate. For instance, if your carrots are cut too large, they may still be hard when your zucchini and green beans are already soft. Also, remember to add the spinach towards the end of the cooking process as it wilts quickly.
Time-Saving Tips for Preparing This Recipe
Plan: Before you start cooking, make sure to plan out your recipe and gather all the ingredients and tools you need. This will help you work more efficiently in the kitchen.
Prep: Prepping your ingredients in advance can save a lot of time. Chop, dice, and measure out all the vegetables and other ingredients before you start cooking.
Multi-task: Look for opportunities to multi-task, such as chopping vegetables while something is simmering or boiling. This can help you save time and get the recipe done faster.
One-pot: Consider making the soup in a single pot to minimize cleanup time. This also allows the flavors to meld together beautifully.
Leftovers: Make a larger batch of soup and store the leftovers for future meals. This way, you can save time by having ready-made meals on hand.
Substitute Ingredients For Low Carb Vegetable Soup Recipe
olive oil - Substitute with avocado oil: Avocado oil is a healthy alternative to olive oil and has a similar flavor profile, making it a suitable substitute in this low carb vegetable soup recipe.
onions - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, making them a great substitute in this soup recipe.
celery - Substitute with fennel: Fennel has a similar crunchy texture and a mild, slightly sweet flavor that can replace celery in this recipe.
carrots - Substitute with radishes: Radishes are low in carbs and have a crunchy texture, making them a suitable replacement for carrots in this low carb vegetable soup.
garlic cloves - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic cloves, providing a similar flavor without the added texture.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and flavor to zucchini, making it a good substitute in this recipe.
green beans - Substitute with asparagus: Asparagus can be used as a low carb substitute for green beans, adding a unique flavor and texture to the soup.
cauliflower florets - Substitute with broccoli florets: Broccoli florets can replace cauliflower in this recipe, providing a similar texture and taste while keeping the soup low in carbs.
cabbage leaves - Substitute with kale leaves: Kale leaves can be used as a substitute for cabbage, adding a nutrient-rich and low carb option to the soup.
beef stock - Substitute with vegetable stock: Vegetable stock can replace beef stock, providing a lighter flavor while keeping the soup vegetarian-friendly.
beef bouillon powder - Substitute with mushroom bouillon powder: Mushroom bouillon powder can replace beef bouillon powder, adding a savory flavor to the soup without the meat-based ingredients.
cayenne pepper - Substitute with paprika: Paprika can be used as a milder substitute for cayenne pepper, adding a smoky flavor and vibrant color to the soup.
salt - Substitute with sea salt: Sea salt can replace regular salt, providing a natural and less processed alternative with a similar taste.
black pepper - Substitute with white pepper: White pepper can be used as a substitute for black pepper, providing a milder flavor and a seamless appearance in the soup.
spinach leaves - Substitute with kale leaves: Kale leaves can replace spinach, adding a hearty and nutrient-rich green to the soup.
parsley leaves - Substitute with cilantro leaves: Cilantro leaves can be used as a substitute for parsley, adding a fresh and vibrant flavor to the soup.
lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can replace lemon juice, adding a tangy and acidic element to the soup.
Presentation Ideas for Low Carb Vegetable Soup
Elevate the plating: When presenting the low carb vegetable soup, focus on creating a visually appealing arrangement. Use a wide-rimmed bowl to showcase the vibrant colors and textures of the vegetables. Ensure that the soup is neatly ladled into the bowl, and consider adding a sprinkle of freshly chopped herbs on top for a pop of color and freshness.
Incorporate artistic drizzling: Enhance the presentation by drizzling a small amount of high-quality olive oil in a circular motion on the surface of the soup. This not only adds a touch of elegance but also infuses a subtle richness to the dish.
Garnish with precision: Delicately place a few thinly sliced zucchini ribbons and blanched green beans on top of the soup. This meticulous arrangement adds a refined touch to the presentation and showcases the individual components of the dish.
Utilize complementary servingware: Pair the soup with a side of freshly baked low-carb bread or a small portion of artisanal cheese. Choose servingware that complements the overall aesthetic, such as rustic ceramic plates or elegant wooden boards, to elevate the dining experience.
Emphasize the sensory experience: Prior to serving, ensure that the soup is brought to the table piping hot. The aromatic steam rising from the bowl will captivate the senses and create an enticing dining atmosphere for the esteemed culinary professionals.
Essential Kitchen Tools for Making Vegetable Soup
Large, heavy-bottomed stockpot: Ideal for cooking soups and stews, as it distributes heat evenly and prevents burning.
Sauté pan: Used for sautéing vegetables and other ingredients, providing a large surface area for even cooking.
Chef's knife: Essential for chopping and preparing the vegetables, ensuring uniform pieces for even cooking.
Cutting board: Provides a stable surface for chopping and preparing ingredients.
Wooden spoon: Useful for stirring the soup and scraping the bottom of the pot to prevent sticking.
Measuring cups and spoons: Necessary for accurately measuring the ingredients for the soup recipe.
Ladle: Used for serving the soup into bowls, ensuring controlled portions.
Stockpot lid: Helps to cover the stockpot during cooking, trapping heat and allowing the vegetables to cook through.
Tongs: Useful for handling and adding ingredients to the soup, such as spinach leaves, without damaging them.
Citrus juicer: Essential for extracting fresh lemon juice to add a bright, citrusy flavor to the soup.
Storage and Freezing Instructions for Low Carb Vegetable Soup
- Let the vegetable soup cool completely before storing or freezing.
- Transfer the cooled soup to an airtight container or multiple smaller containers for easier portion control.
- If using a large container, leave about an inch of space at the top to allow for expansion during freezing.
- Label the container(s) with the date and contents for easy identification.
- Place the container(s) in the refrigerator if consuming within 3-4 days.
- For longer storage, place the container(s) in the freezer.
- When ready to enjoy the frozen soup:
- Remove the desired amount of soup from the freezer and let it thaw in the refrigerator overnight.
- Alternatively, you can thaw the soup in the microwave using the defrost setting, stirring occasionally to ensure even thawing.
- Once thawed, transfer the soup to a pot and reheat it on the stovetop over medium heat, stirring occasionally, until it reaches the desired temperature.
- If the soup appears too thick after thawing, you can add a little broth or water to adjust the consistency.
- Enjoy your delicious, reheated low carb vegetable soup!
- Properly stored, the soup will maintain its best quality for about 4-6 months in the freezer, but it will remain safe to consume beyond that time.
How To Reheat Leftover Vegetable Soup
Reheat the low carb vegetable soup in a pot on the stove over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure the soup is evenly reheated without overcooking the vegetables.
If you're short on time, you can reheat the soup in the microwave. Transfer the desired portion to a microwave-safe bowl and cover it with a damp paper towel to prevent splatters. Microwave on high for 1-2 minutes, stirring halfway through, until the soup is heated through.
For a quick and easy lunch, portion the leftover low carb vegetable soup into microwave-safe containers and store them in the refrigerator. When you're ready to eat, simply remove the lid, cover the container with a damp paper towel, and microwave on high for 1-2 minutes, or until the soup is steaming hot.
If you find that the soup has thickened after refrigeration, you can thin it out by adding a splash of beef stock or water while reheating. This will help restore the soup's original consistency without compromising its flavor.
To add a fresh twist to leftover low carb vegetable soup, try garnishing it with a dollop of sour cream, a sprinkle of shredded cheddar cheese, or some chopped fresh herbs like parsley or cilantro. These toppings will give the soup a new dimension of flavor and texture.
Interesting Fact About Low Carb Vegetable Soup
The low carb vegetable soup recipe is a great way to incorporate a variety of vegetables into your diet while keeping the carb count low.
Is Making Vegetable Soup at Home Cost-Effective?
The low carb vegetable soup recipe is highly cost-effective for a household. With a variety of affordable vegetables and minimal meat, it provides a nutritious and budget-friendly option. The approximate cost for a household of 4 people is around $20, making it an economical choice. The versatility of the ingredients allows for easy substitutions based on seasonal availability, further enhancing its cost-effectiveness. Overall Verdict: 9.
Is This Vegetable Soup Recipe Healthy?
This low-carb vegetable soup recipe is a nutritious and healthy option for those looking to maintain a balanced diet. The recipe is packed with a variety of vegetables, including onions, celery, carrots, garlic, zucchini, green beans, cauliflower, cabbage, and spinach, which provide an array of essential vitamins, minerals, and fiber. The use of olive oil as a cooking fat adds healthy monounsaturated fats to the dish. Additionally, the low-sodium beef stock and minimal use of salt help keep the sodium content in check.
The recipe could be further improved by:
- Incorporating more protein-rich ingredients, such as lean ground beef, chicken, or tofu, to make the soup more satiating and balanced
- Adding a variety of herbs and spices, like thyme, rosemary, or bay leaves, to enhance the flavor profile without relying on excess salt
- Experimenting with different vegetables, such as bell peppers, mushrooms, or kale, to increase the nutrient diversity and provide a wider range of antioxidants and phytochemicals
- Swapping the beef stock for a vegetable stock to make the recipe suitable for vegetarians and vegans, while still maintaining a rich, savory flavor
Editor's Opinion on This Low Carb Soup Recipe
The low carb vegetable soup recipe is a delightful medley of fresh, vibrant vegetables and aromatic herbs, creating a nourishing and satisfying dish. The combination of zucchini, green beans, cauliflower, and cabbage provides a hearty base, while the addition of spinach and parsley infuses a burst of color and flavor. The use of beef stock and bouillon powder enhances the depth of savory notes, complemented by a hint of cayenne pepper for a subtle kick. The finished soup is a wholesome and comforting option for those seeking a low-carb, nutrient-rich meal.
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Why trust this Low Carb Vegetable Soup Recipe:
This #food# recipe offers a #low carb# and #nutrient-rich# option for those seeking a #healthy# and #delicious# meal. With a diverse array of #vegetables#, including #zucchini#, #green beans#, and #cauliflower#, this soup provides a #satisfying# and #flavorful# experience. The use of #olive oil# and #fresh parsley# adds a #richness# and #aromatic# depth to the dish. Additionally, the inclusion of #spinach# and #lemon juice# at the end ensures a #vibrant# and #refreshing# touch. Trust in this #recipe# for a #wholesome# and #fulfilling# dining experience.
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