Cottage Foodie

We don’t count carbs over here but I realize there are many that do. This soup is SOOO good, is full of vegetable goodness with no noodles or pasta to  ruin your diet if you are counting carbs  It is my new go-to favorite soup, and I hope it will be yours as well.

Fresh herbs are key to the taste of this soup as well as fresh veggies No frozen subs for this one.

Very Veggie Low Carb Vegetable Soup

Ingredients

2 Tbsps. Vegan Butter (or you can use broth to sauté)

1 large onion, diced

4-5 celery stalks, diced (feel free to use leafy parts)

2 large carrots, diced

1 small leek, diced

1 Tbsp. fresh Thyme, finely chopped

1 Tbsp. fresh Rosemary, finely chopped

2 large garlic cloves, minced

1 medium zucchini, peeled and diced

2 cups cauliflower florets

2 cups broccoli florets

6 cups low sodium veggie broth

2 cups Napa cabbage, shredded

2 cups kale, finely chopped

5 Tbsps. Nutritional Yeast

Salt and pepper to taste

Directions

In a large soup pot or Dutch oven, add the vegan butter or about 1/4 broth (if you are oil free like me).

Add onion, carrots, and celery and sauté over medium low heat until the veggies are soft and the onion is translucent.

Add the leek and cook for another 3-4 minutes.

Stir in garlic, fresh rosemary and fresh thyme.

Add zucchini, broccoli, cauliflower, veggie stock and cabbage to the pot. Stir to combine. Bring to a boil, then lower heat to low and simmer for 15 minutes.

Take about 2-3 cups of soup and add to a blender. Add in the Nutritional Yeast and blend together until smooth. Return to the soup pot and mix well.

Stir in kale, continue simmering until kale wilts.

You can adjust the seasoning (add more Nutritional Yeast for example) now. Serve with hot sour dough bread

Enjoy!

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Very Veggie Low Carb Vegetable Soup

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

• 2 Tbsps. Vegan Butter or you can use broth to sauté
• 1 large onion diced
• 4-5 celery stalks diced (feel free to use leafy parts)
• 2 large carrots diced
• 1 small leek diced
• 1 Tbsp. fresh Thyme finely chopped
• 1 Tbsp. fresh Rosemary finely chopped
• 2 large garlic cloves minced
• 1 medium zucchini peeled and diced
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 6 cups low sodium veggie broth
• 2 cups Napa cabbage shredded
• 2 cups kale finely chopped
• 5 Tbsps. Nutritional Yeast
• Salt and pepper to taste

Instructions

1. In a large soup pot or Dutch oven, add the vegan butter or about 1/4 broth (if you are oil free like me).
2. Add onion, carrots, and celery and sauté over medium low heat until the veggies are soft and the onion is translucent.
3. Add the leek and cook for another 3-4 minutes.
4. Stir in garlic, fresh rosemary and fresh thyme.
5. Add zucchini, broccoli, cauliflower, veggie stock and cabbage to the pot. Stir to combine. Bring to a boil, then lower heat to low and simmer for 15 minutes.
6. Take about 2-3 cups of soup and add to a blender. Add in the Nutritional Yeast and blend together until smooth. Return to the soup pot and mix well.
7. Stir in kale, continue simmering until kale wilts.
8. You can adjust the seasoning (add more Nutritional Yeast for example) now. Serve with hot sour dough bread