Low Carb Vegetable Soup



Ingredients

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 1/2 cup chopped celery
  • 2 medium carrots peeled and chopped
  • 6 cloves garlic finely chopped
  • 2 zucchini chopped
  • 10 oz (300 g) fresh green beans sliced into 1-inch pieces
  • 10 oz (300 g) cauliflower florets
  • 4 cups chopped cabbage leaves, washed (about 1/4 of a head)
  • 2 quarts (2 litres) low sodium beef stock (chicken or vegetable broth may be used)
  • 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
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups loosely packed spinach leaves washed
  • 1/4 cup packed chopped fresh parsley leaves
  • 2 teaspoons freshly squeezed 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.

Nutrition

Calories: 124kcal | Carbohydrates: 11g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 533mg | Potassium: 505mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4320IU | Vitamin C: 20.9mg | Calcium: 62mg | Iron: 1.6mg

Full recipe here.