Low Carb Vegan Vegetable Soup
How to Make It
Step 1
Heat the olive oil in a large saucepan or Dutch oven over a low/medium heat. While the oil is heating, thinly slice the onion and garlic and roughly chop the celery. Add the onion, celery and garlic to the saucepan. Sweat the vegetables gently for 3-4 minutes until softened and fragrant.
Step 2
While the vegetables soften, roughly chop the cabbage. Add the chopped cabbage and cauliflower florets to the saucepan/Dutch oven. Stir everything together well to combine. Cook gently for 2-3 minutes more just to soften the cabbage and cauliflower a little.
Step 3
Add the vegetable stock to the saucepan. Stir to combine and bring up to a gentle boil. Reduce the soup to a simmer and continue to cook for a further 7-8 minutes, until the vegetables have softened. You may wish to add a little salt or pepper to the soup. This will depend on the level of seasoning already in your stock.
Step 4
Remove the saucepan from the heat. Carefully use a handheld stick blender to process the soup until completely smooth. Alternatively, let the soup cool a little then transfer to a free-standing blender to process. Do not put boiling hot soup directly into a free-standing blender. Serve the soup hot. If you would like to add a further boost of fats, drizzle with extra virgin olive oil. Be sure to adjust your macros to account for these changes.
Ingredients
- Vegetable Broth, Bouillon Or Consomme – 4 cup
- Celery Stalks – 2 medium – stalk – 7 1/2″ to 8″ long
- Cauliflower Florets by Flavorite – 2 cup
- Olive Oil – 2 tablespoon
- Garlic – 1 clove
- Cabbage – 1 cup
- Onion – ½ medium – 2 1/2″ diameter