priyadogranutritionist
Member
Veggie-Packed Keto Soup
Ingredients
- 2 tablespoons Olive Oil
- 2 Onions, chopped
- 50 grams chopped Celery
- 2 medium Carrots peeled and chopped
- 6 cloves Garlic finely chopped
- 2 Zucchini chopped
- 300 g fresh Green Beans sliced into 1-inch pieces
- 300 g Cauliflower Florets
- 400 g chopped Cabbage Leaves,
- 2 liters low sodium Chicken or Vegetable broth
- 2 teaspoons Vegetable or Chicken bouillon powder,
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Salt to season
- 1/2 teaspoon Ground Black Pepper
- 400 g Spinach leaves
- 20 g chopped Parsley Leaves
- 2 teaspoons freshly squeezed lemon juice
Procedure
- In a large, heavy-bottomed stockpot, warm the olive oil over medium-low heat. Once it’s hot, add the onion, carrots, and celery. Cook until they start to soften, approximately 8 minutes.
- Add in the garlic and cook until it becomes fragrant, which should take around 30 seconds. Afterward, add the zucchini and green beans, and continue cooking for an additional 4 to 5 minutes, giving it an occasional stir.
- Toss in the cauliflower and cabbage leaves. Pour in the stock, turn up the heat to high, and bring it to a simmer. Once it starts simmering, season it with bouillon and cayenne.
- Taste and adjust the seasoning with salt and pepper as needed.
- Lower the heat to a gentle simmer, cover, and let it cook until the vegetables become easily pierced with a fork, which should take approximately 20 minutes. Then, add the spinach leaves and stir until they wilt.
- Remove from heat and add the parsley and lemon juice.
- Adjust seasonings. Serve hot.
