Low Carb Vegetable Soup Recipe

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.

Once hot, add the onion, carrots and celery.

Sauté for 8 minutes until they begin to soften.

Add the garlic, then sauté for 30 seconds until fragrant.

Add the zucchini and green beans, then continue to cook for 4 to 5 more minutes, stirring occasionally.

Throw in the cauliflower and cabbage leaves.

Add the stock, increase the heat to high, then bring to a simmer.

Once simmering, season with the bullion and cayenne. Season with salt and pepper, to taste.

Reduce the heat to low, cover, and cook for 20 minutes until the vegetables are fork tender.

Add the spinach leaves, then stir through until wilted.

Remove from heat, then add the parsley and lemon juice.

Serve warm, and enjoy!