Low Carb Vegetable soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Low Carb Vegetable soup calories by ingredient


Introduction

Quick to make vegetable soup. Vegetarians can use a non meat stock cube. Quick to make vegetable soup. Vegetarians can use a non meat stock cube.
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

Directions

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.