Name: Low Carb Vegetable Soup Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 tbsp olive oil; 2 chopped onions; ½ cup chopped celery; 2 peeled and chopped medium carrots; 6 finely chopped garlic cloves; 2 chopped zucchini; 10 oz sliced into 1-inch pieces Fresh Green Beans; 10 oz cauliflower florets; 4 cups chopped, washed, about ¼ of a head cabbage leaves; 8 cups or chicken or vegetable broth low sodium beef stock; 2 tsp or chicken or vegetable beef bouillon powder; 1 tsp optional, adjust to heat preference Cayenne pepper; 1 tsp to season salt; ½ tsp freshly ground black pepper; 4 cups loosely packed, washed spinach leaves; ¼ cup packed, chopped fresh parsley leaves; 2 tsp freshly squeezed lemon juice

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.

Preparation: 20 minutes

Cooking: 40 minutes

Total: 1 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

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!