Low Carb Vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 medium Carrots, raw 1 cup, chopped Onions, raw 2 cup Cauliflower, raw 1 tsp Cumin seed 1 serving Beef Stock Cube (by RACHEAL01) 3 serving Cherry Tomatoes, Fresh, 1 Tomato 150 gram (Veg) Courgette
Chop vegetables into bite sized chunks and place in a large saucepan with one litre of water. Crumble in the stock cube - can be a vegetable stock cube for vegetarians - and add a tsp. of cumin or curry powder. Bring to the boil and then simmer on a low heat for one hour. To make the soup thicker, allow to cool and blend with a stick blender or mash with a potato masher.
Serving Size: 4-6 SERVINGS
Number of Servings: 4
Recipe submitted by SparkPeople user SAR0N1TA.
Serving Size: 4-6 SERVINGS
Number of Servings: 4
Recipe submitted by SparkPeople user SAR0N1TA.
Nutritional Info Amount Per Serving
- Calories: 61.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 224.8 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 3.8 g
- Protein: 3.0 g
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