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:Â 130.85kcal
- Fat:Â 4.26g
- Saturated Fat:Â 0.75g
- Monounsaturated Fat:Â 2.65g
- Polyunsaturated Fat:Â 0.55g
- Carbohydrates:Â 17.65g
- Fiber:Â 4.87g
- Sugar:Â 8.22g
- Protein:Â 8.57g
- Cholesterol:Â 0.09mg
- Sodium:Â 1054.85mg
- Calcium:Â 103.80mg
- Potassium:Â 1054.07mg
- Iron:Â 2.30mg
- Vitamin A: 231.22µg
- Vitamin C:Â 57.94mg
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