low carb vegetable soup
Low Carb Vegetable Soup Recipe
This article gives you recipes for soups that are low in carbohydrates. These soups are extremely good for health, and help in keeping one fit and strong.
Vegetable soup is tasty, if it is cooked with right spices and ingredients. It is also beneficial if you are on a weight-loss plan. A mixed-veg low carb soup is packed with a variety of vitamins, minerals, and antioxidants that improve the immune system. Some of the delicious recipes are as follows:
Roasted Vegetable Soup
It will provide you with around 9 grams of net carbs. It also has other nutrients such as proteins, fibers, fats, etc., and has 208 calories.
Ingredients
- Green Onions, 6
- Eggplant, 2 (small)
- Plum Tomatoes, 4
- Garlic Cloves, 4
- Olive Oil, 3 tbsp.
- Marjoram, 1½ tbsp. (fresh)
- Heavy Cream, 1 cup
- Salt, ¾ tsp.
- Ground Black Pepper, ½ tsp.
- Take a shallow roasting pan and preheat it on the gas, or in the oven to 200° F.
- Put onions, garlic, tomatoes, and eggplants in the pan and roast them by tossing olive oil and marjoram.
- Roast these veggies for 40 minutes till they become tender and brown, by turning occasionally.
- Now, scoop out the pulp of roasted vegetables, mix it with other veggies, and put it in a saucepan.
- Add some water, if needed; stir all the mixture and bring it to boil over high heat. After some time, reduce the flame and cook for 35 minutes.
- Once cooled, puree the mixture using a grinder or blender, and then again, boil it in the saucepan for some time.
- Add cream, pepper, and salt; and serve hot.
- Butter, 1 tbsp.
- Spinach, 1lb. (fresh)
- Onion, 1 (chopped)
- Cornflour, 1 tbsp.
- Coconut, 1½ oz. (grated and creamed)
- Heavy Cream, ¼ cup
- Water, 3 cups
- Salt and Pepper, to taste
- Take a saucepan, pour the butter in it, and melt it on the low flame.
- Now, add onions to it, and fry them well till they turn light brown.
- Add the water, and when it comes to boil, add cornflour to it. Make sure that it does not form clots.
- When the mixture comes to boil, add the spinach, coconut, and other seasoning. Cover the mixture and simmer it for 15 minutes.
- Once it cools down, puree it in the blender or food processor, and return to the pan to stir in the cream.
- Make sure that you cook it on the low flame, stirring occasionally.
- Check for the seasoning, and serve with the cream swirls.
- Mushrooms, 16 oz. (fresh and sliced)
- Lemon Juice, 1 tbsp.
- Garlic, 2 (minced)
- Clover, 2 (minced)
- Butter, 2 tbsp.
- Olive Oil, 1 tbsp.
- Cornflour, 1 tbsp.
- Water, 2 cups
- Salt (as per taste)
- Black Pepper, ¼ tbsp.
- Cream, ½ cup
- Wash mushrooms clean, and wipe with a damp cloth.
- Now, make thin slices and place them in a shallow baking dish, in a double layer.
- Add the seasonings with lemon juice, garlic, olive oil, butter, clovers, salt, and pepper.
- Now, bake them for around 1 hour until they are well cooked.
- Once the mushrooms are cool, reserving few, put others in blender and make a fine puree by adding water.
- Again, take back the mixture to the saucepan, and cook it well on low flame for 10 - 15 minutes.
- Add cream, and stir for few minutes, without bringing it to boil.
- Garnish with reserved mushrooms and serve hot.