Picture a steaming bowl of Low Carb Vegetable Soup, with vibrant greens and aromatic herbs wafting through your kitchen.
It’s a breeze to prepare, offering warmth and comfort with every spoonful, making it a beloved choice for chilly evenings.
As simple ingredients meld together, the soup transforms into a nourishing masterpiece, rich in flavor yet light on carbs.
Let’s bring this hearty and wholesome dish to life.
Kitchen Tools Required
- 1 large pot
- 1 knife
- 1 cutting board
- 1 ladle
- 1 measuring cup
- 1 stirring spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 zucchini, diced
- 1 cup broccoli florets
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups spinach leaves
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Low Carb Vegetable Soup, you can follow this timeline:
- Reading and Preparation (5 minutes)
- Spend a few minutes reading through the recipe to familiarize yourself with the steps and ingredients.
- Prep Work (15 minutes)
- Chop Ingredients (10 minutes):
- Chop the onion, mince the garlic, slice the carrots and celery, dice the zucchini, and prepare the broccoli florets.
- Prepare Equipment (5 minutes):
- Gather your pot, knife, cutting board, ladle, measuring cup, and stirring spoon.
- Cooking (30 minutes)
- Initial Cooking (10 minutes):
- Heat olive oil in the pot over medium heat.
- Add chopped onion and minced garlic, sauté until onions are translucent (about 3 minutes).
- Stir in sliced carrots and celery, cook for an additional 5 minutes.
- Add Remaining Vegetables (5 minutes):
- Add diced zucchini and broccoli florets, stirring occasionally.
- Simmer Soup (15 minutes):
- Pour in vegetable broth and diced tomatoes, bringing to a simmer.
- Add dried thyme, dried basil, salt, and black pepper.
- Simmer the soup for 15-20 minutes until all vegetables are tender.
- Stir in spinach leaves and cook for 2 more minutes.
- Resting Time (5 minutes)
- Remove the soup from heat and let it rest for 5 minutes before serving.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic, sauté until onions are translucent.
Stir in sliced carrots and celery, cook for 5 minutes.
Add diced zucchini and broccoli florets, stirring occasionally.
Pour in vegetable broth and diced tomatoes, bringing to a simmer.
Add dried thyme, dried basil, salt, and black pepper.
Simmer the soup for 15-20 minutes until all vegetables are tender.
Stir in spinach leaves and cook for 2 more minutes.
Remove from heat and let the soup rest for 5 minutes before serving.
Serving Tips
- Crusty Whole-Grain Bread: A slice of crusty whole-grain bread can complement the soup, adding a satisfying texture contrast.
- Grated Parmesan Cheese: Sprinkle some Parmesan cheese on top for an extra layer of flavor and a touch of indulgence.
- Lemon Wedges: Serve with lemon wedges for a revitalizing citrus twist that enhances the soup’s flavors.
- Avocado Slices: Add creamy avocado slices for a rich, nutritious topping that pairs well with the soup’s earthy flavors.
- Green Salad: Accompany with a simple green salad for a fresh, crisp side that balances the warmth of the soup.
Storage
To store Low Carb Vegetable Soup, let it cool completely before transferring to airtight containers.
Refrigerate for up to 4 days.
Freeze for up to 3 months for longer storage.
Freezing
To freeze Low Carb Vegetable Soup, let it cool completely.
Then, transfer it to airtight containers.
Label with the date.
Freeze for up to 3 months for ideal freshness.
Reheating
To reheat Low Carb Vegetable Soup, gently warm it on the stovetop over medium heat or in the microwave.
Stir occasionally until heated through.
Avoid boiling to preserve texture.
Final Thoughts
This Low Carb Vegetable Soup is a delicious and healthy option for a light meal.
With its rich flavors and array of vegetables, it’s both satisfying and nutritious.
The preparation and cooking process is straightforward, making it perfect for a quick lunch or dinner.
The use of herbs like thyme and basil adds a delightful aromatic touch.
Feel free to experiment with different vegetables to suit your taste.
Enjoy this comforting soup and its health benefits, knowing you can easily customize it to your liking.
Frequently Asked Questions
Can I Use Chicken Broth Instead of Vegetable Broth?
Yes, you can use chicken broth instead of vegetable broth. It may add a different flavor profile and provide additional protein. Make certain it’s low-sodium to maintain a balanced nutrient intake, and adjust seasonings accordingly.
Is This Soup Suitable for a Vegan Diet?
Yes, this soup suits a vegan diet as it uses vegetable broth and contains no animal products. Confirm all ingredients are plant-based, and you’re good to go. It’s nutritious, low-carb, and packed with vitamins and minerals.
How Can I Make This Soup Spicier?
You can make the soup spicier by adding chopped jalapeños or a pinch of cayenne pepper. Both options boost the heat while keeping the dish low-carb and nutrient-dense, providing antioxidants and enhancing metabolism without altering the flavor profile considerably.
Can I Use Fresh Herbs Instead of Dried?
You can definitely use fresh herbs instead of dried. Fresh herbs offer more vibrant flavors and additional nutrients. Just remember to increase the quantity, as fresh herbs are less concentrated. Add them towards the end for best results.
What Are Some Protein Additions to This Soup?
You can boost protein in your soup by adding cooked chicken, turkey, or shrimp. For a vegetarian option, try tofu or chickpeas. Each choice provides essential amino acids, enhancing the soup’s nutritional profile while maintaining its low-carb nature.
Low Carb Vegetable Soup
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Ladle
- 1 measuring cup
- 1 Stirring spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 whole zucchini diced
- 1 cup broccoli florets
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups spinach leaves
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until onions are translucent.
- Stir in sliced carrots and celery, cook for 5 minutes.
- Add diced zucchini and broccoli florets, stirring occasionally.
- Pour in vegetable broth and diced tomatoes, bringing to a simmer.
- Add dried thyme, dried basil, salt, and black pepper.
- Simmer the soup for 15-20 minutes until all vegetables are tender.
- Stir in spinach leaves and cook for 2 more minutes.
- Remove from heat and let the soup rest for 5 minutes before serving.
Notes
