Vegetable Soup - low carb

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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
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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

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