LOW CARB VEGGIE SOUP RECIPES

LOW-CARB VEGETABLE SOUP RECIPE | EATINGWELL

Low-Carb Vegetable Soup Recipe | EatingWell image

This low-carb vegetable soup is chock-full of veggies swimming in a creamy coconut broth flavored with Thai red curry paste. It's hearty enough to eat on its own, but feel free to add chicken or tofu to boost the protein.

Provided by Julia Levy

Total Time 30 minutes

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil
1 (5 ounce) package sliced fresh shiitake mushrooms
½ cup chopped scallions, plus more for garnish
2 tablespoons Thai red curry paste, plus more to taste
1?½ tablespoons grated fresh ginger
4 cloves garlic, minced
8 cups reduced-sodium vegetable broth
3 cups cauliflower florets (3/4-inch)
1 large zucchini, sliced into 1/4-inch-thick half-moons
1 cup frozen cut green beans
1 (14-ounce) can coconut milk, well shaken
2 cups baby spinach
3 tablespoons lime juice
Torn fresh cilantro leaves for garnish
Sriracha for serving

Steps:

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.
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.
Stir lime juice into the soup. Garnish with cilantro and additional scallions and serve with Sriracha, if desired.

Nutrition Facts : Calories 190 calories, CarbohydrateContent 14 g, FatContent 14 g, FiberContent 4 g, ProteinContent 5 g, SaturatedFatContent 10 g, SodiumContent 244 mg, SugarContent 5 g

LOW-CARB CHICKEN-VEGETABLE SOUP RECIPE | ALLRECIPES

Low-Carb Chicken-Vegetable Soup Recipe | Allrecipes image

I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.

Provided by Vanessa Punnett Lucas

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

6 cups water
2 cups chicken stock
4 medium celery stalks, sliced
3 medium carrots, sliced
½ cup chopped yellow onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon ground thyme
½ teaspoon paprika
salt and ground black pepper to taste
1 bay leaf
1 pound chopped cooked chicken
4 cups sliced yellow squash

Steps:

Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.
Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.

Nutrition Facts : Calories 184.6 calories, CarbohydrateContent 9.5 g, CholesterolContent 57 mg, FatContent 6.2 g, FiberContent 3.3 g, ProteinContent 22.5 g, SaturatedFatContent 1.7 g, SodiumContent 350.2 mg, SugarContent 2.7 g

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