Low Carb Soups Recipe

I always get excited when i whip up this soup cuz it’s like a cozy hug loaded with veggies and spices that make even the coldest days feel way more awesome.

I love making low carb soups with a base of low sodium chicken broth and water. I think adding diced onion, minced garlic, chopped celery and zucchini not only boosts flavor but also packs vitamins.

My soup is a healthy, tasty option thats perfect for everyday meals.

Ingredients

• Light, flavorful, low sodium chicken broth gives a savory base and some protein for a perfect start.
• Crunchy onion brings fiber and a touch of natural sweetness that really elevates the flavor.
• Aromatic garlic adds bold flavor with antioxidants, making the soup taste more depthful.
• Nutritious broccoli offers fiber and vitamins along with a slightly bitter note that complements the mix.
• Versatile cauliflower adds texture while being low carb and rich in vitamins and fiber.
• Fresh tomato gives a tangy acidity and extra natural vitamins, brightening up the broth.
• Olive oil infuses healthy fats and a smooth, rich flavor that ties everything together.

Ingredient Quantities

• 6 cups chicken broth (low sodium is best)
• 2 cups water
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup chopped celery
• 1 cup chopped broccoli florets
• 1 cup diced zucchini
• 1 cup sliced mushrooms
• 1 small head cauliflower, broken into small florets
• 1 large tomato, diced (optional for extra flavor)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• Optional: a pinch of red pepper flakes if you like a bit of heat

How to Make this

1. Heat the olive oil in a large pot over medium heat and add the diced onion and minced garlic. Sauté until they start to turn soft, about 2 minutes.

2. Toss in the chopped celery, sliced mushrooms, diced zucchini, broccoli florets and cauliflower. Cook them for another 3 minutes until they begin to soften.

3. If you’re using the tomato, add the diced tomato now for extra flavor and stir well.

4. Pour in the 6 cups of chicken broth and 2 cups of water, then bring the liquid to a simmer.

5. Sprinkle in the dried basil and oregano, and add salt and pepper to taste. If you like a little spice, add a pinch of red pepper flakes here.

6. Allow the soup to simmer gently for about 10 minutes so the flavors mix together.

7. Give it an occasional stir so that nothing sticks to the bottom of the pot.

8. Taste the soup and adjust extra seasonings if needed, adding a bit more salt or pepper as you like.

9. Simmer for another 5 minutes if you feel the veggies need a bit more cooking, but be careful not to overcook them.

10. Ladle the soup into bowls while it’s hot and serve it up with a smile. Enjoy!

Equipment Needed

1. A large pot for heating the oil and simmering the soup
2. A working stove to cook everything
3. A sharp knife for chopping all the different vegetables
4. A cutting board to safely dice and slice the veggies
5. Measuring cups to get the exact amount of broth and water
6. Measuring spoons to add just the right amount of herbs and spices
7. A stirring spoon to mix up the ingredients while cooking
8. A ladle for serving the soup into bowls
9. Soup bowls to actually enjoy the meal in

FAQ

• Q: How do i keep this soup low carb?
  A: Its low carb cuz it uses vegetables like broccoli, zucchini and cauliflower which are naturally low in carbs. Just make sure to skip any starchy add ons.
• Q: Can i use fresh herbs instead of dried ones?
  A: Yup, you can use fresh basil and oregano if you want more flavor. Just use about twice the amount because they are less concentrated.
• Q: Is it necessary to use low sodium chicken broth?
  A: Not really, but low sodium broth helps you control the salt level in the soup especially if you add extra salt later.
• Q: Could i add some other veggies to this recipe?
  A: Sure, feel free to experiment. Just avoid high carb veggies if your goal is to keep it low carb.
• Q: How long should i let the soup simmer?
  A: Let it simmer for about 30 minutes, that way the flavors meld together really good.

Low Carb Soups Recipe Substitutions and Variations

• If you dont have chicken broth, try using low sodium veggie broth instead its a great swap
• If you dont have zucchini on hand, yellow squash works pretty well as a substitute
• Out of dried basil and oregano? You can use a mixed Italian seasoning blend its an easy fix
• If you dont have olive oil, avocado oil is a good alternative for that extra flavor kick
• If you dont have a medium onion, thinly sliced shallots can be used for a slightly sweeter taste

Pro Tips

1. Make sure you dont overcook the veggies. I found that if you watch ’em and stir every now and then, they stay a bit crunchy and don’t turn mushy which really enhances the soup’s texture.

2. Use low sodium broth but keep taste in mind. Its easier to add a pinch more salt later than to deal with an overly salty soup, so add spices gradually as youre cooking.

3. Try toasting the herbs before adding any liquid. It might sound extra but briefly heating the basil and oregano in the olive oil with the onions and garlic gives the soup a deeper flavor that really pops.

4. If youve got lemons handy, squeeze a little bit in at the very end. A splash of lemon juice brightens the soup up and makes all the flavors balance really nicely.