Vegetable Soup Low Carb Diet
User Reviews
5
Vegetable Soup Low Carb Diet
Description
Vegetable Soup Low Carb Diet features an assortment of vegetables sautéed and simmered in beef stock seasoned with garlic, onion, celery, carrots, and spices such as cayenne pepper for mild heat. The inclusion of cabbage leaves, cauliflower florets, and green beans provides body and texture, while fresh spinach is stirred in last to wilt gently without losing color or nutrients. A finishing touch of fresh parsley and lemon juice adds freshness and brightness to the deeply flavored broth.
The soup is cooked in stages, starting with softening root vegetables and onion, then adding heartier vegetables and stock to simmer until tender. The balance of textures ranges from tender-crisp to soft vegetables, creating complexity in each spoonful. It is suitable to be served as a warm starter or a light main dish, especially during colder months.
Serving suggestions include pairing the soup with soft dinner rolls to complement its savory broth. Adjust seasoning as needed before serving to balance the flavors.
Ingredients
- 2 tablespoons olive oil
- 2 onion chopped
- ½ cup celery chopped
- 2 medium carrot peeled and chopped
- 6 cloves garlic finely chopped
- 2 zucchini chopped
- 10 oz green beans sliced into 1-inch pieces
- 10 oz cauliflower florets
- 4 cups Cabbage leaves chopped, washed
- 2 quarts beef stock chicken or vegetable broth may be used, low sodium
- 2 teaspoons beef bouillon powder chicken or vegetable may be used
- 1 teaspoon cayenne pepper if desired - adjust to your heat preference
- 1 teaspoon salt to season
- ½ teaspoon black pepper ground
- 4 cups spinach washed, leaves
- ¼ cup parsley fresh
- 2 teaspoons lemon juice
Instructions
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, carrots and celery. Sauté until they begin to soften, about 8 minutes.
- Add the garlic and sauté until fragrant, about 30 seconds. Then add the zucchini and green beans and 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, and bring to a simmer. Once simmering, season with the buillion and cayenne. Taste test and season with salt and pepper.
- Reduce the heat to low, cover, and cook until the vegetables are fork tender, about 20 minutes. Add the spinach leaves and stir through until wilted.
- Remove from heat and add the parsley and lemon juice.
- Adjust seasonings. Serve immediately.
Notes
- Serve this vegetable soup alongside soft dinner rolls for a satisfying meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 947mg | 39% |
| Potassium | 1.247mg | 0% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 4.965IU | 0% |
| Vitamin C | 73mg | 81% |
| Calcium | 176mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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