Vegetable Soup - low carb
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 92.4
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 152.4 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 2.8 g
- Protein: 3.4 g
View full nutritional breakdown of Vegetable Soup - low carb calories by ingredient
Introduction
Made from mostly frozen low-carb vegetables, this soup has tons of flavor for a very satisfying soup. Totally vegan. Made from mostly frozen low-carb vegetables, this soup has tons of flavor for a very satisfying soup. Totally vegan.Number of Servings: 11
Ingredients
-
1 cup chopped leeks
1 tbs minced garlic
3 tbs extra-virgin olive oil
1 cup chopped celery
2 bags frozen zucchini
2 bags frozen asparagus
2 bags frozen spinach (or other leafy greens)
2 tbs Better-Than-Bouillon (vegetable base)
1 tbs jalapeño granules (or jalapeño salt)
salt/pepper/spices to taste.
lime juice (optional at time of serving)
Tips
Bring water to boil in separate pot while sautéing the onions for a faster prep-time.
Vary the spices for a different experience every time!
Can freeze portions for easier meal prep (or to take in lunch-bag to work).
Directions
In a very large soup pot, sautee first leeks and garlic in the olive oil for 2-3 minutes, add chopped celery and sautee a couple of minutes more. Add the rest of the ingredients and boiling water to cover, about 3 qts (add extra for a soupier dish). Bring to a boil and then lower heat and cook for 20-30 minutes. Serve with lime juice from 1/2 lime for extra flavor.
Serving Size: makes 11 2-cup servings
Serving Size: makes 11 2-cup servings