Vegan Weight Loss Soup Recipe

Low Carb Vegetable Soup Recipe (Keto & Vegan) A …

WebFeb 1, 2021 · In a large dutch oven or stockpot over medium heat, add olive oil and sauté the leeks, onions, carrots, celery, jalapeños, and bell …

1. In a large dutch oven or stock pot over medium heat, add your olive oil and then sauté your leeks, onions, carrots, jalapeños and green bell peppers with a good pinch of salt until softened. This should take around 7-10 minutes. Once softened, add in garlic and dried seasonings and cook until garlic is fragrant, about 30 seconds.
2. Add in cabbage, zucchini and mushrooms with a big pinch of salt until the vegetables soften slightly, about 2-3 minutes.
3. Now, add in your vegetable broth, crushed tomatoes, lemon juice, bay leaves, and fresh herbs if using. Cook stirring frequently until vegetables are cooked to your liking.
4. Once your veggies are nice and soft, stir in some cilantro, parsley, green onions and fresh spinach to wilt. This should only take a few minutes. Taste, adjust seasonings and dig in, and top with more fresh green onions, cilantro and parsley to taste.
Rating: 4.4/5(7)
5. Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic, turmeric, ginger and cumin; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, lentils, chickpeas and salt. Bring to a boil over medium-high heat. Reduce heat to medium-low to maintain a simmer; cover and cook, stirring occasionally, until the lentils are tender, 30 to 40 minutes.
6. Remove from heat and stir in spinach, green beans and lemon juice, stirring until the spinach wilts and the green beans are heated through, about 1 minute. Ladle the soup into 6 bowls; sprinkle with crushed red pepper and garnish with a sprig of cilantro, if desired.

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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 …

Rating: 5/5(89)
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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