Mediterranean Soup Recipes Vegetables

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This Mediterranean stew is a healthy dinner chock-full of vegetables and hearty chickpeas. A drizzle of olive oil to finish carries the flavors of this …

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6 cups low-sodium vegetable or chicken broth Zest of 1 lime Juice of 1 lime ⅓ cup toasted pine nuts (optional) Instructions In a large pot like this one …

Rating: 5/5(42)
1. In a large pot like this one (affiliate) heat 1 tbsp olive oil over medium-high until shimmering but not smoking. Add the mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside from now.
2. Add more olive oil, if needed and heat. Add the chopped parsley stems (stems only at this point), onions, garlic, celery, carrots, zucchini and small diced potatoes. Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.
3. Now add the chickpeas, tomatoes, bay leaves, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover only partway and cook for 15 more minutes.
4. Uncover and add the sauteed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.

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This Mediterranean vegetable soup is so low in calories and at the same time full of flavour and extremely filling. A great aid to weight loss! Click to …

1. Place all the ingredients into a large soup pan except the croutons and cover.
2. Bring the soup to the boil and then turn down to simmer for about 20 minutes, or until all the vegetables are tender.
3. Puree the soup in a blender. Or, for a chunky soup puree half of the quantity
4. Serve topped with the wholemeal croutons.

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Add cauliflower to the pot; return to a boil over medium-high heat. Reduce heat to medium; simmer, undisturbed, for 5 minutes. Add zucchini and green beans; return to a …

1. Heat oil in a large saucepan over medium-high heat. Add mushrooms; cook, stirring often, until starting to soften, about 2 minutes. Add scallions, curry paste, ginger and garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth; bring to a boil over medium-high heat.
2. Add cauliflower to the pot; return to a boil over medium-high heat. Reduce heat to medium; simmer, undisturbed, for 5 minutes. Add zucchini and green beans; return to a simmer over medium heat. Simmer, undisturbed, until all the vegetables are tender, about 5 minutes. Remove from heat; stir in coconut milk, spinach, and, if desired, additional curry paste. Stir the mixture until the spinach wilts, about 1 minute.
3. Stir lime juice into the soup. Garnish with cilantro and additional scallions and serve with Sriracha, if desired.

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The Mediterranean diet is one of the healthiest diets you can follow, be it to lose weight or better manage blood sugar levels. If you're looking to combine its principles with another diet, like the low-carb diet, we have the recipes for …

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Here are 21 of our best low carb Mediterranean Diet recipes. These are all mostly main dishes with under 20 grams of carbohydrates in a serving. …

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Mediterranean low-carb lunch. Our Mediterranean low-carb lunch recipes are quick to put together and are full of protein, healthy fats, and fiber-rich vegetables. BBQ shrimp with lemon herb aioli. 8 g. Feta cheese stuffed bell peppers. 11 g. Greek salad. 17 g. Grilled eggplant salad with mozzarella.

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This low carb vegetable soup recipe contains these veggies: Onions Bell peppers Garlic Cauliflower Green beans Diced tomatoes How To Make

Rating: 4.9/5(53)
1. Heat olive oil in a pot or dutch oven over medium heat.
2. Add the onions and bell peppers. Saute for 7 to 10 minutes, until onions are translucent and browned.
3. Add the minced garlic. Saute for about a minute, until fragrant.
4. Add the cauliflower, green beans, diced tomatoes, broth, and Italian seasoning. Adjust sea salt and black pepper to taste. Add the bay leaves, if using.

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In a bowl, whisk the olive oil, lemon juice, and minced garlic until emulsified. Pour over the vegetables. Sprinkle them with oregano, salt and pepper and toss to combine. Bake for 35 to 45 minutes, mixing the vegetables and turning the tray half way. Remove from the oven and set aside to cool down slightly before serving.

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1 package frozen vegetables (Mediterranean Blend) - $2.29. 1/2 package frozen sliced peppers - $1.00. 1 cup frozen spinach (or frozen kale) - $1.00. 3 cups vegetable broth - …

1. Dice the large white onion.
2. Add the rest of the ingredients to the crockpot and stir the crockpot
3. Cook on low for 8-10 hours or high on 4-6 hours

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Filled with veggies, legumes, grains, olive oil, and herbs, these delicious soups follow the principles of the Mediterranean diet. And what could be easier than stirring together a balanced dinner in one pot? This collection of easy Mediterranean-inspired soup recipes includes Mediterranean lentil soup, minestrone, chicken soup, fish soup, and

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Rinse and chop the pepper into small pieces. Rinse the zucchini and cut into slices. Peel and cube the potatoes. Rinse the cabbage and cut into fine …

Rating: 4/5(2)

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Serve hot chunky low-carb vegetable soup with Mediterranean flavour with your choice of side. Cooking Tips and FAQ’s . To make this soup low in calorie and low carb choose low-calorie vegetables such as cauliflower, sprouts, beans, asparagus, etc. This is a chunky soup so choose vegetables that can hold shape when boiled. The sauteing time for …

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Method STEP 1 Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften – …

1. Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften – about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
2. Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.

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Meat is incorporated into Mediterranean soups but just like other Mediterranean recipes, it’s included in small amounts. All of the recipes below …

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1 small head of broccoli (including stem) 1 onion 1 pkt celery stalks (approx 1/4 celery) 1 tblsp dried chilli flakes 2-3 garlic cloves finely chopped 2 tins of tomatoes with basil 2 ltrs chicken stock Directions Chop all vegetables into a small dice. Combine in Slow Cooker with stock, chilli, tomatoes and garlic. Cook on low for 6hrs.

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Mediterranean Diet Guru is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Mediterranean Diet Guru also participates in affiliate programs from other sites. We are compensated for referring traffic and business to these …

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Frequently Asked Questions

How do you make low carb vegetarian vegetable soup?

I prefer the flavor of chicken broth, which saves on carbs, but if that’s not a big deal, vegetable broth makes this a low carb vegetarian vegetable soup recipe (and vegan, too!). Bring the soup to a boil, cover, and simmer for 10 to 20 minutes, until the veggies are soft. I love that this is so quick!

How many calories are in this mediterranean vegetable soup?

Saved Recipe! This Mediterranean vegetable soup is just 100 calories per serving and at the same time it's full of flavour and extremely filling. The following links and any links in the recipe card below are affiliate links.

What do i need to make mediterranean vegetable soup?

You will need your largest soup / casserole pot for this Mediterranean vegetable soup. I like to puree all of the soup, once the vegetables are cooked. But if you prefer a “chunkier” soup then just puree half of the vegetables instead. Allow the soup to cool first before storing it in the fridge in a covered container for a maximum 2 - 3 days.

Is vegetable soup keto friendly?

While it’s true that carbs can add up with certain types of veggies, this low carb vegetable soup recipe can fit into even the lowest carb diets. More specifically, this keto vegetable soup has 8 grams net carbs per serving. And, all the carbs come from veggies, which is always a good thing.

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