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KETO VEGETABLE SOUP RECIPES

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Ingredients
  

  • Ingredients:
  • - 1 onion chopped
  • - 2 carrots diced
  • - 1 leek sliced
  • - 2 celery stalks diced
  • - 1 zucchini diced
  • - 1 cup green beans trimmed and chopped
  • - 1 cup cauliflower florets
  • - 2 cups kale chopped
  • - 4 cloves garlic minced
  • - 6 cups chicken or vegetable broth
  • - 1 teaspoon thyme
  • - 1 teaspoon parsley
  • - 2 bay leaves
  • - Salt and black pepper to taste
  • - 1 tablespoon olive oil
  • - Juice of 1 lemon

Instructions
 

  • Cooking Instructions:
  • In a large non-stick pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, sliced leek, and diced celery. Sauté the vegetables for about 5-7 minutes or until they're softened and the onion is translucent.
  • Stir in the minced garlic, diced zucchini, and chopped green beans. Add the thyme and parsley, and sauté for an additional 3-4 minutes until the vegetables are fragrant and tender.
  • Pour in the chicken or vegetable broth and add the cauliflower florets and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, allowing the vegetables to become tender.
  • Using a stick blender or a high-speed blender, pulse half of the soup mixture to thicken it. Return the blended mixture to the pot and stir in the chopped kale. Let it simmer for another 5-10 minutes until the kale is wilted and soft.
  • Before serving, mix in the lemon juice and season with salt and black pepper to taste. Serve hot and enjoy!
  • Extra Tips:
  • For added flavor, consider experimenting with different herbs and spices based on your taste preferences. You can also customize the soup by adding your favorite low-carb vegetables, such as spinach or bell peppers.
  • If you prefer a creamier texture, feel free to stir in some heavy cream at the end, but be mindful of the carb count. This soup can be stored in the refrigerator for up to 3 days, making it a great option for meal prep!