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–+ servings
2 bowls of low carb vegetable soup

Low Carb Vegetable Soup

Prep Time 40 minutes
Cook Time 45 minutes
Servings 8
Calories 107kcal

Ingredients

  • 1/4 Cup Olive Oil
  • 1 Cup Chopped Leeks white part only (about 3 leeks depending on the size)
  • 1 Cup Carrots peeled and chopped into rounds
  • 2 Tablespoons Garlic minced
  • 1 Teaspoons Kosher Salt
  • 1/2 Teaspoon Ground Pepper
  • 2 Cups Turnips* peeled and diced. Substitute for cauliflower if you'd prefer.
  • 2 Cups Green Beans fresh, trimmed + cut into 1" pieces
  • 2 Quarts Vegetable Broth or chicken broth if not vegetarian
  • 2 14.5 Oz Cans Canned Diced Tomatoes no salt added
  • 1/4 Cup Fresh Parsley chopped
  • 2 Teaspoons Lemon Juice
  • 1 Lemon Peel minced

Instructions

  • In a heavy bottom stockpot (I use an 8 quart), heat olive oil (1/4 cup) over medium heat.
  • Once shimmering, add chopped leeks (1 cup), chopped into rounds carrots (1 cup) , salt (1 teaspoon) and ground pepper (1/2 teaspoon). Saute until soft (about 8 minutes).
  • Add the minced garlic (2 tablespoons) and saute for another 1-2 minutes, or until fragrant.
  • Stir in diced turnips (2 cups) and green beans (2 cups), and saute until the veggies begin to soften (about 5 minutes).
  • Add vegetable stock (2 Quarts) and diced tomatoes (2 *14.5 Oz Cans) to the pot, and bring the soup to a boil.
  • Reduce to a simmer, cover, and cook the soup for 30-35 minutes. This can vary depending on your simmer, the heat, and the thickness of your pan -- you'll know your soup is done when the veggies are fork-tender. (It's better to remove them from heat before they get too tender, no one wants soggy veggies in their soup!)
  • Remove from heat, and stir in the lemon juice, lemon peel, and parsley.
  • Taste seasoning and add more salt if desired (I always add an additional 2 teaspoons).
  • Divide into bowls, and enjoy!

Notes

  • I know, some of you aren't into turnips, but they've actually become one of my favorite potato replacements (VERY similar texture, and mild taste like potatoes)! Give them a try and let me know what you think!
  • Nutritional information is for 1 bowl, if you divide this recipe into 8 bowls:

Nutrition

Calories: 107kcal | Total Carbohydrates: 11g | Protein: 1g | Fat: 7g | Sodium: 1275mg | Fiber: 2g | Sugar: 5g | Net Carbs: 9g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com