Low Carb Zucchini Soup Recipe

Cream of Zucchini Soup (Keto LowCarb) Simply So …

WEBProtein 10g 20%. Vitamin A 36% 1%. Vitamin C 88% 107%. Calcium 19% 2%. Iron 6% 33%. Net Carbs 8g. Our simple recipe for Cream of …

Rating: 5/5(11)
1. Heat a large, heavy saucepan over medium heat. Add the butter and avocado oil. After butter has melted, stir in the onion. Cook onion until soft and translucent.
2. Stir in the zucchini squash and oregano. Sprinkle lightly with salt (optional) and pepper. Don't overdo the salt as the feta and the stock will also add saltiness.
3. Cook the squash until starting to soften, stirring frequently. Add the garlic and cook for about one minute. Pour the stock over.
4. Cover the pot, leaving the cover slightly off center to allow steam to vent. Simmer until vegetables are soft, about 25 minutes. Stir in the feta cheese and allow to melt slightly. Puree the soup using an immersion blender, or in batches, using a traditional blender.

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Zucchini Soup (Easy & Creamy!) Wholesome Yum

WEBJul 19, 2023 · Tap on the times in the instructions below to start a kitchen timer while you cook. Heat the olive oil in a Dutch oven or pot over medium heat. Add the diced onions and cook for about 5 minutes, until translucent and starting to brown. Add the minced garlic and saute for 1-2 minutes, until fragrant.

Rating: 5/5(12)

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Super Low Cal Healthy Creamy Vegetable Soup RecipeTin Eats

WEBFeb 12, 2018 · Place cauliflower for broth in a large pot. Add zucchini, onion, whole garlic cloves, vegetable broth and water. …

1. For soup - Break off 1/4 of the cauliflower into small bite size florets and put aside to use in the soup.
2. Place cauliflower for broth in a large pot. Add zucchini, onion, whole garlic cloves, vegetable broth and water. (Note 2)
3. Heat oil in a large pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery, cook for 2 minutes.

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Easy & Hearty Keto Vegetable Soup That Low Carb Life

WEBAug 18, 2020 · Stir to combine. Bring to a boil, reduce to a simmer, and cook for 25 minutes or until vegetable are tender. Season with the salt …

1. Add the butter and olive to a large stock pot over medium heat until butter has melted.
2. Add the onions, celery, carrots, and garlic and cook for 5 minutes, stirring often.
3. Add the cauliflower, green beans, tomatoes, beef broth, Worcestershire sauce, and Italian seasoning. Stir to combine.
4. Bring to a boil, reduce to a simmer, and cook for 25 minutes or until vegetable are tender.

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